Chicken Gruyere

Ingredients:

• 1 lbs breaded chicken cutlets

• 6 oz fresh mushrooms (preferably shiitake, oyster, chestnut, or maitake) coarsely chopped

• 6 oz gruyere cheese slices

• 1 small onion - chopped

• 2 cloves garlic - minced

• 1-1/2 Tbsp minced fresh rosemary

• 1-1/2 Tbsp minced fresh sage

• 1 Tbsp butter or olive oil

Weeknight Version

Weekend Version

Directions:

1. Pre-heat oven/toaster oven/air-fryer to 350.

2. Heat small pad of butter or olive oil on med-low in a medium frying pan, add onions. Cook for 2 minutes then crank the heat to medium-high and add the mushrooms. After the mushrooms release their liquid reduce temp to medium and add the minced garlic. Stir in for 1 minute then add the minced herbs and stir for another minute. Remove pan from heat.

3. Load chicken cutlets in oven and cook for 3/4 suggested time on packaging. Then add the mushroom mixture on top and layer the gruyere cheese slices on top. Close and finish baking so the cheese melts over the top.

4. Serve with pasta, risotto, or mashed potatoes.

Directions:

Breaded Chicken:

1. Pre-heat oven/toaster oven/air-fryer to 350. Cut the chicken breast into 1/4" cutlets.

2. Use three bowls to dredge the cutlets in flour, then egg, then bread crumbs.

3. Heat the butter and oil in a medium frying pan on medium heat. Add the dredged cutlets then them, flipping when the edges stat to darken.

4. Remove and load on baking pan as directed in Final Assembly.

Mushrooms:

1. Heat small pad of butter or olive oil on med-low in a medium frying pan, add onions. Cook for 2 minutes then crank the heat to medium-high and add the mushrooms. After the mushrooms release their liquid reduce temp to medium and add the minced garlic. Stir in for 1 minute then add the minced herbs and stir for another minute.

2. Remove pan from heat and load on chicken as directed in Final Assembly.

Cheese Sauce:

1. Melt Butter in a small sauce pan on medium low then add minced garlic. Cook until fragrant. Add flour and stir until smooth.

2. Reduce heat to low. Slowly incorporate heavy cream while stirring, then add the shredded gruyere. Stir thoroughly until the cheese sauce is thick.

3. Remove sauce from heat and load on chicken and mushroom mixture as directed in Final Assembly.

Final Assembly:

1. Load chicken cutlets onto a baking pan lined with parchment paper. Arrange the cooked mushroom mixture over the chicken and then pour the cheese sauce all over the top. Bake for 15 minutes.

2. Serve with pasta, risotto, or mashed potatoes.

Ingredients:

Breaded Chicken:

• 1 lbs chicken breast

• 2 eggs

• 1/2 cup all-purpose flour

• 1 cup bread crumbs

• 2 Tbsp olive oil

• 2 Tbsp butter

Mushrooms:

• 6 oz fresh mushrooms (preferably shiitake, oyster, chestnut, or maitake)

• 1 small onion

• 2 cloves garlic

• 1-1/2 Tbsp minced fresh rosemary

• 1-1/2 Tbsp minced fresh sage

Cheese Sauce:

• 8 oz block gruyere cheese

• 1/2 cup heavy cream

• 3 Tbsp Butter

• 3 Tbsp all-purpose flour

• 2 cloves garlic