Easy Swiss Chicken with a Mushroom & Tarragon Cream Sauce

 

When it comes to eating protein, I probably eat chicken more than anything else. It is appreciably cheaper than beef or lamb, and it is a protein with a lovely mild flavor that lends itself beautifully to all kinds of preparations. The thighs do have a slightly stronger, almost gamy flavor when compared to the breasts, but all told, this is a really versatile type of protein.

There is no end to the ways you can prepare chicken. Simple as well as complicated. I prefer simple myself, but I am here to tell you that simple doesn't mean BORING!   I know that sometimes chicken breasts can come out dry and lacking in flavor. I have shared my hints and tips down below that can really help prevent that if followed.

This Swiss & Mushroom Chicken recipe which I am sharing with you today is anything BUT boring! I promise you! 

 

Chicken breasts, seasoned and dusted with flour, prior to sautéing to golden brown on both sides in a mix of oil and butter. You pop them into a baking dish and into the oven to rest for a short while you make a simple sauce.

A deliciously homemade mushroom and tarragon sauce, flavored with garlic and a tiny bit of Brandy.  This gets poured over the cooked chicken and a slice of cheese gets put on top. Returned to the oven until the cheese melts, and presto!  Dinner is ready.

Simple enough to serve to family, elegant enough to serve to guests. I can promise you nobody will be turning up their noses at this or saying, "Chicken again?  Aww."  This is destined to become a family favorite. I promise you.

 

INGREDIENTS NEEDED

TO MAKE 

SWISS & MUSHROOM CHICKEN

There is nothing too out of the ordinary here.  I like to keep things pretty simple most of the time.

• 4 boneless, skinless chicken breasts. about medium sized, not too large
• salt, pepper and plain flour to dust
• 1 TBS light olive oil
• 1 TBS butter
• 1 clove garlic, peeled and crushed
• 1/2-pound (200g) mushrooms, sliced
• 1 TBS chopped fresh Tarragon
• 1/2 cup (120ml) whipping cream
• 1 TBS brandy
• 4 large slices Gruyere or Swiss Cheese

 

My chicken breasts were smaller than my hand.  Probably only about 3 ounces in weight each. (85g) They were not overly thick either but did need a bit of pounding on the thick end to make them even. Don't skip this step.

I like to use light olive oil rather than extra virgin olive oil. I think it is a shame to waste EVO in a recipe where you really won't be able to taste it. For most cooking purposes I use the light olive oil. It works wonderfully and still has the same qualities as an EVO without the strong flavor.

I just use salted butter

I used cremini mushrooms as that is what I thought looked the best at the shops this week. You can use button mushrooms, any mushroom really that won't turn the sauce too dark.

If you cannot find fresh tarragon, then by all means use dried. You will need roughly half the amount or 1/2 TBS as the flavor is condensed and more intense in the dry product.

If you don't have Brandy, then you can use some chicken stock in its place. Not quite the same flavor, but still the same viscosity. If you have Sherry, you can use that. You could even use apple or white grape juice in its place. I keep a bottle of good brandy in the house for my Christmas cakes and puddings, but I can appreciate that not everyone does.

You want to use a good melting cheese with flavor.  Swiss or Gruyere are the best option. They have a sweet almost nutty flavor that works well with everything else.

 

HOW TO COOK

SWISS & MUSHROOM CHICKEN

This is really a very quick and easy chicken dish to cook. I really prefer simplicity when it comes to cooking these days!

1. Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray or dish large enough to hold the chicken in a single layer.
2. Place your chicken between two pieces of cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
3. Heat half of the olive oil and butter in a large skillet until the butter begins to foam.
4. Add the chicken breasts presentation sides down and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
5. Place onto the baking tray/dish and pop into the oven while you make the sauce.
6. To make the sauce, add the remaining butter and oil to the pan drippings. Add the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
7. Add the tarragon, cream and brandy.
8. Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
9. Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the pieces of chicken.
10. Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.

 

HINTS & TIPS

FOR CHICKEN BREAST PERFECTION

Here are some handy tips that you can apply every time you are cooking chicken breasts that will go a long way towards preventing you from having dry and flavorless chicken even when you are cooking them in the simplest ways! 

1.  If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off.  The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories. 

2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.

 

3.  Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.

4.  Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces.  They will also cook faster this way.

5.  Overcooking.  This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan.  Let them rest, lightly covered for a few minutes and you will achieve perfection. 

 

A FEW OTHER

CHICKEN BREAST RECIPES FOR

YOU TO ENJOY

I probably eat chicken more than any other protein. It is not the cheapest anymore, but it IS healthier than red meat and much cheaper, so along with fish and eggs, has become my protein of choice.

OVEN BAKED CHICKEN BREAST - Sized for two, this recipe provides juicy and tender pieces of chicken breast, seasoned simply and then roasted to perfection so that the meat stays moist and doesn't dry out. A problem often when it comes to chicken breasts. This is a simple treatment but tastes fabulous. Quick, easy and delicious works for me every time!

FAJITA CHICKEN BREAST CASSEROLE - Packed with flavor and quick to throw together, this casserole is as nutritious as it is delicious.  Chicken breasts treated with fajita spices and smothered in sauteed peppers and onions, and gooey cheese, prior to baking, with really tasty results! Wholesome and delicious!

  

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Yield: 4 servings

Author: Marie Rayner

Swiss & Mushroom Chicken

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Filled with lovely flavors. This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and a layer of gruyere cheese melted on top. This is just plain delicious!

Ingredients

• 4 boneless, skinless chicken breasts. about medium sized, not too large
• salt, pepper and plain flour to dust
• 1 TBS light olive oil
• 1 TBS butter
• 1 clove garlic, peeled and crushed
• 1/2-pound (200g) mushrooms, sliced
• 1 TBS chopped fresh Tarragon
• 1/2 cup (120ml) whipping cream
• 1 TBS brandy
• 4 large slices Gruyere or Swiss Cheese

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray or dish large enough to hold the chicken in a single layer.
2. Place your chicken between two pieces of cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
3. Heat half of the olive oil and butter in a large skillet until the butter begins to foam.
4. Add the chicken breasts presentation sides down and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
5. Place onto the baking tray/dish and pop into the oven while you make the sauce.
6. To make the sauce, add the remaining butter and oil to the pan drippings. Add the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
7. Add the tarragon, cream and brandy.
8. Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
9. Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the pieces of chicken.
10. Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.

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