Chicken and Swiss Extraordinaire

Name: Chicken and Swiss Extraordinaire
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 3 boneless skinless chicken breasts, halved; 1/2 cup flour; 1/4 teaspoon garlic powder; 2 tablespoons canola oil; 1 tablespoon butter; 1/2 lb mushroom, sliced; 2/3 cup white wine; 1/4 teaspoon pepper; 6 thick slices French bread; 6 slices swiss cheese

Submitted by noway

"Chicken in mushroom wine sauce over Swiss cheese-topped french bread!"

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photo by breezermom

Ready In:: 40mins
Ingredients:: 10
Serves:: 6

ingredients

3 boneless skinless chicken breasts, halved
¹⁄₂ cup flour
¹⁄₄ teaspoon garlic powder
2 tablespoons canola oil
1 tablespoon butter
¹⁄₂ lb mushroom, sliced
²⁄₃ cup white wine
¹⁄₄ teaspoon pepper
6 thick slices French bread
6 slices swiss cheese

directions

Preheat oven to 200F (for bread slices).
Mix flour and garlic powder in shallow dish. Add chicken one piece at a time, dredging to coat.
Place oil in skillet and heat to medium temperature. Add chicken and cook about 10 minutes, turning once, or until brown on all sides.
Reduce heat, cover and simmer about 10 minutes or until juices from chicken run clear. Remove chicken from skillet.
Add butter to skillet; add mushrooms and saute over low heat about 3 minutes. Push mushrooms to side; add wine and stir to loosen brown bits. Add pepper.
Return chicken to fry pan and simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
Place slices of bread on baking sheet in single layer. Place slice of cheese on each slice of bread. Place in 200F oven until cheese is melted.
Place chicken and mushroom mixture on top of bread slices and serve.

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Reviews

Great recipe! I did add a little salt, but otherwise left the recipe as posted. DS enjoyed it with just the chicken....no sauce, and everyone else enjoyed it as posted. Great open-faced sandwich. Thanks for posting. Made for Newest Zaar tag.

breezermom
This is one of our favorite, simple chicken recipes that nearly everyone loves. I've been making it for over 50 years, since I first saw it in a Family Circle publication: Best Ever Chicken Recipes Magazine, January 1, 1971. --it won the $1000 prize for their National Chicken Cooking Contest. I was thrilled to find it online tonight as I wanted to see if it was still floating around in the ether somewhere. And I still have that magazine!

Anonymous