Chicken with Gruyere, Mushrooms and Cream

This dish is quick, quick, quick, and luxuriously decadent.  To keep the calories down, we usually serve it with a simply prepared vegetable and a crisp salad, with fruit for dessert.  My husband licked the pan clean of the simple sauce…perfect for the “gravy-challenged”…no lumps possible.

Choose your cheese…and you can use either fresh or canned, drained mushrooms.   I usually pound out my chicken breasts when I buy them and tuck them in the freezer or refrigerator to save time and mess at meal-time. 

A Sunday-worthy main dish that’s easy enough for a weekday, and excellent for a holiday meal for non-turkey lovers.                 

Chicken with Gruyere, Mushrooms and Cream

  4        Boneless chicken breasts

  1        Tablespoon  butter

  1        Tablespoon  Olive Oil

  4        Thin Slices  Gruyere, Gouda or Swiss Cheese

  2        Thin Slices  Onion, cut in half

     ¾    Cup  heavy cream

            Salt & fresh ground pepper

     ½    Cup  sliced mushrooms

     ¼    Cup  Sherry -- or dry white wine

Preheat oven to 400°F. Place chicken breasts skin side down on flat surface and pound lightly - sprinkle both sides with salt and pepper.

Heat butter and olive oil in a heavy skillet and add the chicken breasts, cook until golden brown on both sides, two - three minutes each side. Add the mushrooms and onions after you turn over the chicken. 

Remove the chicken from the skillet and place in a baking dish skin side up. Cover each with  a slice of cheese. Remove the mushrooms and onions to a small dish and set aside. 

Add the sherry or wine to the skillet in which the chicken was cooked, dissolve all of the brown particles. Add the cream and cook over high heat two minutes or until thickened. Pour the cream sauce over the cheese-topped chicken, top with the browned onions and mushrooms and place dish in oven and bake 5 minutes or until cheese is melted.

4 Servings