Chicken Breasts w/ Mushrooms and Cheese
List of Ingredients
- 4 boneless chicken breast halves (about 1 pound), skin on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 4 thin slices Gruyere or Swiss cheese
- 1 tablespoon finely chopped shallots
- 1/4 cup dry white wine
- 3/4 cup heavy cream
- Duxelles
- 6 large mushrooms
- 1 1/2 tablespoon butter
- 1 teaspoon oil
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped shallots
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
Instructions
- Prepare Duxelles: Finely chop the mushrooms; press between a couple paper towels to remove what moisture you are able to get out.
- Heat butter and oil in a skillet over medium-low heat. Add the onion and shallots and cook until translucent. Add the chopped mushrooms and stir. Sprinkle with the lemon juice, season with salt and pepper to taste. Cook, stirring, until all of the moisture has evaporated.
- Preheat the oven to 400 degrees F.
- Place the chicken breasts halves, skin side down on flat surface and pound lightly with a flat mallet. Sprinkle with salt and pepper on both sides. Heat the butter in a skillet and add the chicken breasts, skin side down. Cook until golden on one side, about 3 minutes, turn over. Cook for about 2 minutes on other side and remove from skillet.
- Arrange the chicken breasts on a greased baking dish, skin side up. Cover each breast with about 2 tablespoon of duxelles. Cover each with a slice of cheese.
- To the skillet in which the chicken was cooked, add the shallots and wine, stirring to dissolve the brown particles that cling to the bottom of the skillet. Add the cream and cook over high heat for about 1 minutes, check for seasoning (add salt or pepper if needed). Strain this over the chicken breasts.
- Place the baking pan in the oven and bake for 5 minutes. 4 servings.
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