I cook with Mushrooms & Gruyere cheese frequently, and the bring both together for this Sautéed Chicken Breast with Mushrooms & Gruyere.  It is a great way to make chicken breasts, which can be a bit boring into something special.  To cook the chicken I use the same technique I use for a lot of dishes, simply searing the breasts off in a pan .  Once cooked, I top with the cheese, which I melt quickly under the broiler, and make a very easy sauce with the mushrooms.  While it’s easy to make, taken all together the flavors are rich, complex and delicious.  It’s a dish sure to impress, and one I know you can make.  Hope you enjoy it! 

Recipe Overview and Keys to Success

To make the best chicken breasts with mushrooms & gruyere, make sure to the do the following:

  1. Pound out the chicken flat, to help ensure that it cooks evenly, which will make your job much easier
  2. I like to cook the mushrooms off first, and long enough to get them browned, and firm in texture which intensifies their flavor
  3. Use high heat, on both the stove top and the oven.  You’ll be a better sear, the chicken cooks faster, and the flavors develop more

Ingredients (for 2)

  • 2 chicken breasts
  • 1 cup chopped mushrooms
  • 3 – 4 ounces sliced gruyere (or Swiss) cheese)
  • ½ cup chicken stock
  • ¼ cup marsala wine
  • 1 tablespoon butter
  • 1 sprig rosemary
  • 1 tablespoon of corn starch mixed with 2 tablespoons water

Chicken Breasts with Mushrooms & Gruyere

  • Heat a suate pan over medium heat and coat the bottom with olive oil; add the mushrooms and season with salt and pepper
  • Toss, and cook for about 20 minutes until the mushrooms are brown and firm in texture; set aside
  • Pound out the chicken breasts so they are of uniform thickness and season both sides with salt and pepper
  • Turn on your oven’s broiler
  • Heat another sauté pan over high heat, and coat with a bit of olive oil, lay the chicken down to sear
  • Heat the pan with the mushrooms (if cooled) and deglaze with the marsala wine
  • Once reduced, add the chicken stock and about a teaspoon of the rosemary to the mushrooms and continue to reduce
  • Turn the chicken over once seared on the first side, to sear the second side.  Then top with the cheese, and move into the oven with the broiler on
  • Keep in the broiler for 3 – 4 minutes until the cheese is melted, while the sauce reduces
  • Remove the chicken from the oven and allow the chicken to rest while you finish the sauce
  • Add a bit of the corn starch mixture and stir it in along with the butter.  Test the thickness and if needed add more corn starch to thicken, or water to thin it out
  • Taste the sauce and adjust the seasoning if needed
  • Serve up the chicken with some of the sauce purse over the top
  • Enjoy!

Wine Recommendation with Chicken With Mushrooms and Gruyere

With mushroom driven dishes like this one, I love to serve a rich pinot noir.  The is a nature affinity between the two, and I think they’ll be a perfect match here.

Total Time: 
45minutes
Prep Time: 
20minutes
Cook Time: 
25minutes