About this recipe:In this easy but exquisite dish, chicken breasts are browned then baked with mushrooms, onion and white wine. The finishing touch is a cheesy layer of Gruyere on the top. Serve with rice or a green salad.
4 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley
1/2 teaspoon dried dill
60g butter, divided
4 boneless, skinless chicken breast fillets
450g fresh mushrooms
1 onion, sliced into rings
125ml white wine
225g Gruyere cheese, grated
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 180 C / Gas 4. In a shallow dish, stir together the flour, salt, pepper, parsley and dill. Dredge chicken in the flour mixture.
In a large frying pan, heat 1/2 of the butter over medium-high heat. Place chicken into the hot pan, and fry until brown on both sides. Transfer chicken breasts to a 1 litre glass baking dish. Add remaining butter to pan, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavours. Pour the mushroom mixture over the chicken in the dish.
Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with grated cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.