Chicken Breasts w/ Gruyere & Sauteed Mushrooms

Martha Price


This is an elegant - and easy - recipe I copied from the "Food Editor's Favorite Treasured Recipes" cookbook. It is delicious and foolproof - it turns out great every time!
Fancy enough for company, but easy enough for a weekday meal. Give it a try!


★★★★★ 2 votes

15 Min
35 Min


  • 2 to 3
    chicken breasts, boneless and skinless
  • 4
    eggs, well beaten
  • 1/2 tsp
  • 1 c
    fine bread crumbs
  • 8 Tbsp
  • 1/2 lb
    fresh mushrooms, sliced
  • 4 oz
    gruyere cheese, shredded
  • 1 c
    chicken stock or broth
  • ·
    juice of one lemon

How to Make Chicken Breasts w/ Gruyere & Sauteed Mushrooms


  1. Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour.
  2. Roll chicken in bread crumbs to coat. Brown lightly in butter in skillet; transfer chicken with melted butter remaining in skillet to a 1 and 1/2 qt casserole. Spread the sliced mushrooms over the chicken. Sprinkle cheese over the mushrooms. Pour broth over all.
  3. Bake at 350º for 30 minutes or until cooked through. Pour fresh lemon juice over casserole just before serving.

Printable Recipe Card

About Chicken Breasts w/ Gruyere & Sauteed Mushrooms

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Hashtags: #easy #Company #saucy

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