Chicken W/Mushroom Gruyere Sauce
List of Ingredients
4 boneless chicken breasts (no skin)
1 cup cream
1/2 cup sherry or white wine
1 lb fresh mushrooms (or 2 tall cans)
1 cup grated gruyere cheese
1 white onion sliced into rings
1/2 tsp tarragon
2 cloves garlic pressed
1 chicken boullion cube
3 tbl butter
1 tbl oil
cornstarch
Bed of rice:
1 cup raw white rice
1 can french onion soup
2 beef boullion cubes
water (enough to make 2 cups liquid when added to soup)
1/4 cup chopped almonds(optional)
1/4 cup fresh peas (do not use canned) or 1/4 cup diced carrots
Recipe
spray a deep caserole dish with cooking spray.
Heat frying pan and melt butter with the 1 tbl oil (oil will prevent butter from burning) until very hot, but not smoking. Sprinkle breasts with cornstarch. Quickly brown breasts and place into caserole dish.
Deglaze pan with the sherry/wine, add mushrooms and onions and garlic. Sautee for 5 minutes. Reduce heat to low add cream, the tarragon and the grated gruyere cheese.
Stir constantly until cheese is melted and fully incorporated into sauce.
While chicken is baking, mix together the rice ingredients, bring to a boil, cover and reduce heat to low and cook for 20-25 minutes.
Serving Suggestions
Spoon a good amount of sauce onto each chicken breast at serving.
** if you don't care for mushrooms, you can substitute using capers
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