Ingredients for Chicken Breasts With Mushrooms Swiss Cheese And White Wine
- Boneless Skinless Chicken Breasts
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons butter
- Vegetable Oil
- Mushroom
- 2 shallots, thinly sliced
- Dry White Wine
- Swiss Cheese
- Whipping Cream
- 1/4 teaspoon paprika
- 1/4 cup cherry tomatoes, halved
- Green Onion
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How to Make Chicken Breasts With Mushrooms Swiss Cheese And White Wine
- Season chicken breasts generously with salt, white pepper, and nutmeg.
- Heat butter and olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken breasts to the skillet and cook until lightly browned on both sides (about 3-4 minutes per side).
- Remove chicken from skillet and set aside.
- Add sliced mushrooms and shallots to the skillet and cook until softened, about 5 minutes.
- Pour in white wine, scraping up any browned bits from the bottom of the pan.
- Return chicken breasts to the skillet.
- Bring the liquid to a simmer, then cover and cook for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set aside, keeping warm.
- Increase heat to medium-high and bring the sauce to a boil. Reduce the sauce by half, about 5 minutes, stirring occasionally.
- Stir in shredded Swiss cheese, heavy cream, and paprika.
- Cook, stirring constantly, until the cheese is melted and the sauce is thickened, about 2-3 minutes.
- Season the sauce with salt to taste.
- Return chicken to the skillet and coat with the sauce.
- Garnish with halved cherry tomatoes and sliced green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
4g
Fat
71g
Carbs
1g
