sautéed chicken breast in a mushroom gruyere sauce

How To Make sautéed chicken breast in a mushroom gruyere sauce

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  1

  PREP/PREPARE
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  2

  THE CHICKEN
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  3

  Gather your Ingredients (mise en place).
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  4

  Cut the chicken breast in half.
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  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.
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  6

  Add some salt, pepper, and cayenne to the flour, and mix to combine.
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  7

  Sprinkle the chicken breasts with the flour (both sides).
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  8

  Add the butter and olive oil, to a sauté pan, over medium heat.
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  After the foaming has subsided, give the pan a swirl to mix the oil and butter, and then add the chicken breasts.
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  10

  Sauté until nice and golden, about 3 – 4 minutes per side.
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  11

  Remove the chicken from the pan, and reserve.
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  12

  THE SAUCE
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  13

  Gather your Ingredients (mise en place).
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  14

  Clean and slice the mushrooms in half.
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  Add the olive oil, and butter, and swirl until melted and incorporated.
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  Add the mushrooms, and sauté until they soften and begin to lose their liquid, about 7 - 10 minutes.
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  Add the garlic, and continue to sauté for an additional minute.
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  18

  Deglaze the pan with the chicken stock (or wine).
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  Add the thyme leaves, and bring the liquid to a simmer.
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  20

  Add the chicken back to the pan.
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  Cover and allow to lightly simmer for 15 minutes.
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  22

  Once more remove the chicken and reserve.
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  23

  Add the cream, and the cheese to the pan.
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  Reduce heat to medium-low, and stir until the cheese has completely melted into the stock.
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  Continue to simmer and stir until the liquid is reduced by about half, about 15 minutes.
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  Chef’s Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire.
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  27

  Return the chicken to the pan, and simmer until heated through, about 1 minute.
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  28

  PLATE/PRESENT
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  Serve over pasta, or with a side of mash potatoes, or veggies. Enjoy.
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  30

  Keep the faith, and keep cooking.
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