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Swiss Chicken
July 06, 2010

Oh, this is one of those really surprising meals that is fairly easy but tastes like you spent $30 at a restaurant. I did make quite a few changes per JUDITH's comments. I started by pounding out 3 very large chicken breasts and then cutting them in half. I sauted crimini mushrooms and vidalia onions in a bit of EVOO and then deglazed the skillet with white wine and continued cooking the mushrooms until just firm. Removed the mushroom/onion mixture to a plate and then sauted the seasoned chicken breasts just until slightly browned (not cooked all they way through). I removed the chicken breasts from the skillet, added back in the mushroom/onion mix. I then mixed the soup (98% fat free) with 1/2 cup of white wine and poured that over and added the chicken breasts back in. Placed 1/2 pieces of 50% reduced fat swiss cheese on the chicken and then just sprinkled with some italian seasoned bread crumbs. Used about 3 T of butter to cover. I then covered the skillet and baked for 30 minutes. Took the cover off, baked for 15 more minutes. I served with roasted red potatoes and fresh french bread. I would make it this way for important company, it was seriously that good. I know it's a few changes but they are well worth making!! Hope you enjoy it as much as we did.

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