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My review
Chicken Gruyere with Sauteed Mushrooms
Rebecca
"Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice."
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Ingredients
45 m servings 557Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
- In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
- Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
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Reviews
Read all reviews 178225 Ratings
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Most helpful positive review
11/18/2009
Off the hook. I did have to triple the coating(and I did add garlic and onion powder) and I didn't have gruyere, so I used mozzerella. I followed the recipe exact otherwise. My husband and I nom...
Most helpful critical review
11/24/2009
Despite its fancy name leading you to think you're in for something exceptional, this is still nothing more than cooked chicken with some cooked mushrooms and onions with melted cheese on top. W...
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11/24/2009
Despite its fancy name leading you to think you're in for something exceptional, this is still nothing more than cooked chicken with some cooked mushrooms and onions with melted cheese on top. W...
11/18/2009
Off the hook. I did have to triple the coating(and I did add garlic and onion powder) and I didn't have gruyere, so I used mozzerella. I followed the recipe exact otherwise. My husband and I nom...
8/7/2004
Very lovely dish Rebecca! I dipped my chicken into an egg wash before dredging it in the flour. I added more seasonings to the flour such as garlic and onion powders and a shake of Mrs. Dash. Du...
11/16/2005
This was a great, fast, easy dinner! I used half Gruyere and half grated Parmesan. I also added about 1 tsp. of fresh lemon juice and a small clove minced garlic. It was wonderful served with ...
3/12/2002
This was a good recipe.The sauce with the mushrooms was great.The chicken was good but alittle bland to me my husband and daughter ate it up so it could have been my taste buds.I used swiss chee...
11/29/2005
My family really enjoyed this. Next time, I will brown the onions (similiar to French Onion Soup) once brown, add the mushrooms and saute for a few minutes and then add the wine.
11/13/2005
I made this for the gang at work - huge hit!! I used everything in the recipe but not the exact amounts - "eyeballed" it - as I like LOTS of mushroooms and a fair amount of cheese. I will defini...
9/18/2005
This is a great recipe for chicken that tastes a lot harder than it is. The chicken was juicy and flavorful--perfect over rice. Just add steamed veggies and you've got a great meal!
10/23/2002
I was a little skeptical of this recipe, because I am not a big fan of wine (pretty much never drink the stuff), but I figured "you only live once." Turned out quite good. The mushrooms and on...