Mushroom Swiss Chicken
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Makes: 4 servings
This chicken dish is full of rich flavor and sits in a white wine Swiss cheese sauce that serves very well over pasta, but can also stand alone.
1 1/2 lbs
Chicken breast tenderloin
Sliced baby bella mushrooms
1 1/2 cup
White cooking wine
Sargento swiss slices
Chopped sweet onion
Fresh chopped basil
Fresh diced chives
Prepare the chicken breasts by trimming off excess fat and cutting in half (for a total of 6 pieces).
In a large skillet melt butter and 1 tbsp of olive oil together.
While the butter melts mix together the seasoned flour and dredge the chicken in it. Add the chicken to the hot butter in skillet. Sauté until golden on each side, about 5 minutes per side then remove.
Add the remaining olive oil to hot skillet. Sauté the mushrooms, onion and minced garlic until the mushrooms and onion begin to brown. While they sauté finely chop the fresh basil and chives.
Add the white cooking wine to skillet, scraping up all the browned bits that are at the bottom of the pan. Add the basil and chives to the skillet.
Place the chicken back into the pan. Bring contents to a boil, then reduce the heat and cover and let simmer for 15-20 minutes or until chicken is thoroughly cooked.
Remove the chicken from the skillet. Add in the cream and heat thoroughly. Add in the Swiss cheese little by little making sure it melts completely into the sauce. If you find it necessary thicken the sauce with about 2 tbsp of flour.
Add the chicken back in to the skillet and heat through.
*The chicken can be served as is or over pasta. Any leftover sauce is a great substitute for pasta sauce.
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