"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom and Swiss Smothered Chicken Recipe

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This recipe for Mushroom and Swiss Smothered Chicken, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammie Olson
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Boneless, skinless chicken breasts
4 T. butter
2 shallots, thinly sliced
2 cloves of garlic, minced
16 oz. button mushrooms, sliced
Salt
Pepper
Garlic powder
˝ C. white wine
2 C. Swiss cheese, grated

Directions:
Directions:
Heat a large skillet over medium heat. Season chicken breasts with salt, pepper and granulated garlic. Melt butter until it bubbles down and sauté the shallots and garlic for 2 minutes. Increase heat a bit and add the mushrooms. Continue to sauté until mushrooms take on some nice brown color. Move all of the mushroom, shallots and garlic off the side of the pan and add chicken breasts. Cook about 5 minutes per side, making sure the heat is high enough to achieve a nice golden brown crust on the chicken, but not too hot that it will burn. Add the wine to the pan to deglaze and cook for about 2 minutes. Shut off the heat, spoon mushrooms, shallots and garlic over each breast, and top with equal amounts of Swiss cheese. Put a lid on the skillet and allow the cheese to melt.

 

 

 

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