brakel.com.au » SWISS CHICKEN

jump to navigation

September
24
2006

SWISS CHICKEN

[WW BEST EVER RECIPES P38]

8 CHICKEN BREAST FILLETS

PLAIN FLOUR

SALT

PEPPER

80g BUTTER

1 CLOVE GARLIC

¾ CUP DRY WHITE WINE

1 TEASPOON FRENCH MUSTARD

½ CUP CREAM

3 SHALLOTS

8 SLICES HAM

8 SLICES SWISS CHEESE

REMOVE ANY FAT & SINEW FROM CHICKEN & DUST BREASTS LIGHTLY WITH FLOUR SEASONED WITH SALT & PEPPER. HEAT BUTTER IN FRYING PAN, ADD CRUSHED GARLIC & CHICKEN; SAUTE GENTLY UNTIL CHICKEN IS LIGHT GOLDEN BROWN. ADD WINE, BRING TO BOIL, REDUCE HEAT. SIMMER COVERED 20 MINUTES OR UNTIL CHICKEN IS TENDER; REMOVE CHICKEN FROM PAN. PUT A SLICE OF HAM ON EACH PIECE OF CHICKEN THEN TOP WITH A SLICE OF CHEESE. PLACE IN HEATPROOF DISH & COOK IN MODERATE OVEN [180C], UNCOVERED, FOR 10 MINUTES OR UNTIL CHEESE HAS MELTED. WHILE CHICKEN IS IN OVEN, BRING LIQUID IN PAN TO BOIL, BOIL UNCOVERED UNTIL APPROXIMATELY HALF A CUP OF LIQUID REMAINS. REDUCE HEAT, ADD CREAM, CHOPPED SHALLOTS & MUSTARD; STIR UNTIL COMBINED. SEASON WITH SALT & PEPPER. POUR SAUCE OVER CHICKEN TO SERVE.