Sautéed Chicken Breast in a Mushroom Gruyere Sauce

• Meat

  • 1 Chicken breast, large skinless boneless

• Produce

  • 6 oz Cremini mushrooms
  • 1 clove Garlic
  • 1 tbsp Thyme, fresh leaves

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 3 tbsp Flour
  • 1 Salt
  • 1 White pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, sweet unsalted
  • 1/4 cup Gruyere cheese
  • 4 tbsp Heavy or whipping cream

Found on justapinch.com

Description

Ingredients

• 1 large 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

Directions

• 1PREP/PREPARE 2THE CHICKEN 3Gather your Ingredients (mise en place). 4Cut the chicken breast in half. 5Chef’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. 6Add some salt, pepper, and cayenne to the flour, and mix to combine. 7Sprinkle the chicken breasts with the flour (both sides). 8Add the butter and olive oil, to a sauté pan, over medium heat. 9After the foaming has subsided, give the pan a swirl to mix the oil and butter, and then add the chicken breasts. 10Sauté until nice and golden, about 3 – 4 minutes per side. 11Remove the chicken from the pan, and reserve. 12THE SAUCE 13Gather your Ingredients (mise en place). 14Clean and slice the mushrooms in half. 15Add the olive oil, and butter, and swirl until melted and incorporated. 16Add the mushrooms, and sauté until they soften and begin to lose their liquid, about 7 - 10 minutes. 17Add the garlic, and continue to sauté for an additional minute. 18Deglaze the pan with the chicken stock (or wine). 19Add the thyme leaves, and bring the liquid to a simmer. 20Add the chicken back to the pan. 21Cover and allow to lightly simmer for 15 minutes. 22Once more remove the chicken and reserve. 23Add the cream, and the cheese to the pan. 24Reduce heat to medium-low, and stir until the cheese has completely melted into the stock. 25Continue to simmer and stir until the liquid is reduced by about half, about 15 minutes. 26Chef’s Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire. 27Return the chicken to the pan, and simmer until heated through, about 1 minute. 28PLATE/PRESENT 29Serve over pasta, or with a side of mash potatoes, or veggies. Enjoy. 30Keep the faith, and keep cooking.