Chicken is dusted with a flour seasoned with parsley and dill before being fried, this is then combined with fried onion and mushroom in a casserole dish where Gruyere cheese is added for the last stage of cooking.
1/4 cup (30g) plain flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon diced fresh parsley
1/2 teaspoon dried dill
65g butter, divided
4 boneless, skinless chicken breasts
500g fresh mushrooms
1 onion, sliced into rings
1/2 cup (125ml) white wine
250g Gruyere cheese, grated
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In a shallow dish, stir together the flour, salt, pepper, parsley and dill. Rinse chicken breasts and pat dry. Dust chicken in the flour mixture.
In a large frypan heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered frypan and fry until brown on both sides. Transfer chicken breasts to a glass baking dish.
Add remaining butter to frypan 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.