Recipe by 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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chopped fresh parsley
dried dill weed
boneless, skinless chicken breast halves
onion, sliced into rings
Gruyere cheese, shredded
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 nommed all through dinner, he even said that dinner was a pleasant surprize. Taste-wise, I compare it to French Onion Soup but on chicken. This would be a great company dinner or comfort food for family. I served this with a browned garlic rice and steamed broccoli. A+! NOTE: I suggest you don't do what I did and not pound out the chicken. You want the thinness and tenderness that pounding/flattening provides. Otherwise, you have a tough though very tasty chicken breast. NOTE: If you want to make this into a sandwich, just cut the chicken into strips after cooking, cook the mushrooms together with a bit of the white wine and butter and assemble the "filling" on hoagie buns, broiling briefly with the cheese openfaced. My husband thought this up and this
is how he prefers this recipe now. I have to say it's a great idea.
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. While it was acceptable, I'd call this just average and certainly not a memorable palate pleaser. In addition to its being a rather basic chicken recipe with not much flavor or complexity, I believe that if cooked as directed you'd end up with some TOUGH, basic chicken. Once browned, the chicken needs no more than 20 minutes of additional time in the oven, and that's UNcovered. This chicken is so plain and nondescript that at least you won't offend anyone's tastebuds. I substituted shallots for the onion and added fresh garlic, but neither was enough to wake this up.
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. Due the the ridiculous price of Gruyere, I subbed with Asiago and it was delicious. A splash of fat free half and half to the wine sauce made a nice addition. Thanks for a wonderful recipe that my whole family loved.
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 buttered vermicelli noodles and steamed green beans. A quick recipe I WILL make again-- my hubby loved it.
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 cheese because I didn't have the other,I will try this again.Maybe alittle creme to the sauce at the end.It could be made on top of the stove too I think Thanks for sharing the recipe
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.
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 definitely make this again and again.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Gruyere with Sauteed Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 299
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