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Post Info TOPIC: Swiss Chicken - 1 frypan and a grill
The Dogs House


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Swiss Chicken - 1 frypan and a grill
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This is a recipe that will have your mouth watering...

Ingredients -

1 chicken breast per person

butter

flour

Salt & Pepper

Garlic ( amount to your liking - I use 4 cloves)

1 cup (ish) White wine (your choice, but save some for the cooking)

Smoked Ham - enough to cover each piece of chicken

Swiss Cheese slices - enough to cover each piece of  chicken

Cream - Pauls thickened cream - large

Wholegrain mustard

Shallots - chopped

 

Dust breasts with flour, salt & pepper - Chop Garlic

Heat pan and add butter, melt, then add the chicken and garlic, brown the chicken well on all sides...

Add wine and bring to boil, cover with lid and simmer for about 30-40mins (depending of the size of the breast)

Remove chicken from the pan, allow to stand, then add a slice of ham, topped off with the swiss cheese to each breast.

Heat oven 180 degrees or grill medium high (whichever you have in your van).

Place breasts on tray and put in oven or grill, leave in until the cheese is melting.

 

Meanwhile the sauce...

With the remaining liquid in the pan, reheat and add wholegrain mustard and cream.

Combine and bring to the boil, reduce heat slightly and allow the sauce to thicken, stirring occasionally. 

Add shallots to sauce just before plating up... Serve and spoon sauce over the melted cheese etc.

 

Serve with steamed fresh vegetables and 

 

ENJOY!!!

Disclaimer.....

2nd bottle of wine may be required in the consumption of this meal!!!!

 

 



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Brett & Lynne + Finn
Yaketty


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Great recipe! Next time I make it I'll take the bra off before dusting the breasts with flour, salt & pepper

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The Dogs House


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Yaketty wrote:

Great recipe! Next time I make it I'll take the bra off before dusting the breasts with flour, salt & pepper

 Love your work, although the neighbours may have something to say.... 



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Brett & Lynne + Finn
the rocket


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Sounds yummy



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Gary and Barb


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I've done a very similar dish at home. Impresses guests. Try stuffing chicken breast with a peach slice, then brown in butter, roll in ham slice, poach in dry(?) white (covered). Put chicken aside then reduce juices, add cream, chives for sauce.
I like to serve on a swede turnip mash and asparagus.

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Possum3


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Normally breast meat ends up a bit dry for us - but I'll give it a go with G&B's peach but without the turnip.

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