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"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

Chicken Swiss Recipe

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This recipe for Chicken Swiss is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless, chicken breasts - halved
1/2 C plain dry bread crumbs
1 egg
1 T water
2 T Dijon styled mustard
1/2 t thyme
1/4 t salt
dash pepper
flour
1/4 C real butter
1 1/4 C milk
1 C shredded Swiss cheese (4 oz)
Directions:
Directions:
Gently flatten chicken breasts between wax paper.

Combine egg, water and 1 T mustard in bowl.

Combine breadcrumbs, thyme, salt and pepper in bowl. Then place on piece of wax paper.

Coat chicken evenly with flour.

Dip chicken in egg mixture and roll in bread crumbs. Saute' chicken in 2 T butter in skillet until golden and cooked through - about 15 min.

Meanwhile, melt remaining butter in saucepan. Stir in 2 T flour and milk. Cook, stirring until thickened. Remove from heat and stir in cheese and remaining mustard.

Arrange chicken in broilerproof serving dish. Pour sauce over. Broil 3 min. until sauce is bubbly brown.

 

 

 

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