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Chicken Breasts Mornay

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Level: Easy

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Description

Sautéed chicken breasts in a Swiss cheese and mushroom sauce. Quick and easy but will taste like you’ve been cooking all day!

Ingredients

  • 2 whole Large Boneless, Skinless Chicken Breasts
  • 3 Tablespoons Butter, Divided
  • 4 cups Mushrooms, Thinly Sliced
  • 3 Tablespoons Flour
  • 1 cup Milk
  • ½ cups Heavy Cream
  • 1 whole Egg Yolk
  • ¼ cups Grated Swiss Cheese
  • 1 Tablespoon Parmesan Cheese, Freshly Grated

Preparation

1. Lightly pound each chicken breast flat until 1/2″ thick and then cut each breast into 2-inch pieces.
2. Salt and pepper each piece.
3. Preheat a heavy 10-12 inch skillet over medium-high heat. Add 1 tablespoon butter; once melted, add the chicken. Cook on both sides until golden brown, about 2 minutes per side.
4. Sprinkle the mushrooms over and around the chicken. Cover and cook for 5 more minutes.
5. Remove pan from heat, transfer the chicken to a baking dish.
6. Using a slotted spoon, remove mushrooms and sprinkle evenly around the cooked chicken.
7. Heat the pan again on medium high, add remaining butter. When butter is melted, add the flour and whisk. When flour is blended, add the milk; cook and whisk until smooth and thick. Add the cream and bring to a boil, stirring constantly. Simmer and stir for 5 minutes.
8. Take the skillet off the heat and add the egg yolk and the Swiss cheese. Stir until cheese is melted.
9. Pour the cheese sauce over the chicken and mushrooms. Sprinkle with Parmesan cheese.
10. Bake in a 400ºF oven for 10 minutes.

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