Real Recipes From Real Home Cooks ®

sautéed chicken breast in a mushroom gruyere sauce

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I love this recipe because it’s easy/peasy to make. I love this recipe because it tastes awesome. I love this recipe because it has a brilliant presentation. I love this recipe because your guests will think you worked all day. Okay, kidding aside, this is an easy dish to assemble, and in 45 minutes, you can have it on the table in front of your hungry guests. They’ll think you slaved away all day over a hot stove. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For sautéed chicken breast in a mushroom gruyere sauce

  • 1 lg
    chicken breast, boneless, skinless
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    flour, all purpose variety
  • 1 pinch
    cayenne pepper, or to taste
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 6 oz
    cremini mushrooms
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sweet butter, unsalted
  • 1 clove
    garlic, minced, or more to taste
  • 1 c
    chicken stock, not broth (or dry white wine)
  • 1 Tbsp
    fresh thyme leaves
  • 4 Tbsp
    heavy or whipping cream
  • 1/4 c
    gruyere cheese, shredded

How To Make sautéed chicken breast in a mushroom gruyere sauce

  • 1
  • 2
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Cut the chicken breast in half.
  • 5
    Chef’s Note: You could pound the chicken breast between two pieces of wax paper; however, I didn’t like the texture the pounding gave to the chicken.
  • 6
    Add some salt, pepper, and cayenne to the flour, and mix to combine.
  • 7
    Sprinkle the chicken breasts with the flour (both sides).
  • 8
    Add the butter and olive oil, to a sauté pan, over medium heat.
  • 9
    After the foaming has subsided, give the pan a swirl to mix the oil and butter, and then add the chicken breasts.
  • 10
    Sauté until nice and golden, about 3 – 4 minutes per side.
  • 11
    Remove the chicken from the pan, and reserve.
  • 12
  • 13
    Gather your Ingredients (mise en place).
  • 14
    Clean and slice the mushrooms in half.
  • 15
    Add the olive oil, and butter, and swirl until melted and incorporated.
  • 16
    Add the mushrooms, and sauté until they soften and begin to lose their liquid, about 7 - 10 minutes.
  • 17
    Add the garlic, and continue to sauté for an additional minute.
  • 18
    Deglaze the pan with the chicken stock (or wine).
  • 19
    Add the thyme leaves, and bring the liquid to a simmer.
  • 20
    Add the chicken back to the pan.
  • 21
    Cover and allow to lightly simmer for 15 minutes.
  • 22
    Once more remove the chicken and reserve.
  • 23
    Add the cream, and the cheese to the pan.
  • 24
    Reduce heat to medium-low, and stir until the cheese has completely melted into the stock.
  • 25
    Continue to simmer and stir until the liquid is reduced by about half, about 15 minutes.
  • 26
    Chef’s Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire.
  • 27
    Return the chicken to the pan, and simmer until heated through, about 1 minute.
  • 28
  • 29
    Serve over pasta, or with a side of mash potatoes, or veggies. Enjoy.
  • 30
    Keep the faith, and keep cooking.

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