This is my version of a chicken cordon bleu except minus the breadcrumbs and the heavy cream of mushroom sauce. This was my first time ever cooking with gruyere cheese and I must say I will definitely be using it again! Gruyere cheese is a type of swiss cheese from Switzerland- has the same strong odor but not that bitter taste, its a lot more creamy and has a slight nutty flavor. It is a popular cheese used in fondues.
My substitutions were ….sauteed mushrooms in white wine with onions instead of cream of mushroom sauce, prosciutto instead of ham and flour with seasonings instead of bread crumbs
What you need:
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1 or 2 teaspoons fresh parsley
1/2 tsp dried dill
6 to 8 tablespoons butter
3 or 4 boneless chicken breasts, pounded or sliced thin
1 pound fresh mushrooms
1 onion, sliced into rings
1/2 cup dry white wine
8 ounces shredded Gruyere
1. Mix the first 5 ingredients in a pie plate or even on a dinner plate. Dredge the chicken in the flour mixture. Heat 3 or 4 tablespoons of butter in a saute pan over medium heat. Place dredged chicken into the hot buttered skillet, and fry until it’s nice and brown on both sides. Then put the chicken pieces in an oven-safe casserole or baking dish and set aside.
2.Add another 2 or 3 tablespoons of butter to the skillet, and fry the mushrooms and onion until they’re soft and starting to brown. Stir in the white wine. Lower your heat and simmer for a few minutes
3. Pour the mushroom mixture over the chicken in the dish with two slices of proscuitto. Cover and bake for about 20 minutes in a 350-degree oven.
4. After 20 minutes, take it out and sprinkle with shredded Gruyere. Bake for another 5 or 10 minutes, until it’s nice and brown.