Swiss Style Chicken

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I am not really sure why this is called Swiss Style Chicken  . . .

Maybe its because of that creamy sauce which gilds those tender golden pieces of chicken . . .  flavoured with tarragon . . . and brandy . . .  *hiccup*

And rich sauteed mushrooms, and garlic   . . . .

Maybe its the gruyere cheese that melts down over those tender chicken breasts and that rich mushroom sauce . . .  like an oozing beautiful blanket . . .

Maybe its neither of those things  . . . but merely a flight of fancy in the food interpreter’s mind  . . .

I only know that this dish is amazingly delicious . . .  A-M-A-Z-I-N-G-L-Y . . . I would not lie about that.

Its also very simple to execute . . .  just dust some chicken, which has been pounded to an even thickeness, with some salt and pepper and flour and brown it in a dish . . . pop it in the oven to finish cooking while you make the sauce . . .

Which is equally as simple to execute  . . .  browned mushrooms, garlic tarragon, cream and a touch of brandy.  This gets poured over the chicken, a slice of cheese is slapped on top and then it is returned to the oven to melt the cheese.

*Swiss Style Chicken*
Serves 4

 

Filled with lovely flavours. This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and gruyere cheese.
 

4 (200g/7oz) boneless, skinless chicken breasts

salt, pepper and plain flour to dust

Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready a baking tray.

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.

Heat half of the olive oil and butter in a large skillet.  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. Place onto the baking tray and pop into the oven while you 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.  Add the tarragon, cream and brandy.  Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened. 

Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the four pieces. 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.