Ingredients Jump to Instructions ↓

  1. 1 teaspoon flavor enhancer

  2. 6 boneless, skinless broiler-fryer chicken breasts, halved

  3. 1/2 cup flour

  4. 1/4 cup corn oil

  5. 1 tablespoon butter

  6. 1/2 pound mushrooms, sliced

  7. 2/3 cup white wine

  8. 1 teaspoon salt

  9. 1/4 teaspoon freshly ground black pepper

  10. 6 thick slices French bread

  11. 6 slices Swiss cheese

Instructions Jump to Ingredients ↑

  1. Sprinkle flavor enhancer on chicken. In shallow dish, place flour; add chicken, one piece at a time, making sure to coat. In skillet, place oil and heat over medium heat. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Reduce heat; cover and simmer until fork can be inserted in chicken with ease, about 10 minutes. Remove chicken from skillet.

  2. Add butter to skillet; add mushrooms and sautÈ over low heat about 3 minutes. Push mushrooms to side; add wine and stir to loosen brown bits. Add salt and pepper.

  3. Preheat oven to 200 degrees F. Return chicken to skillet and simmer, uncovered, until sauce is slightly thickened, about 10 minutes. On baking sheet, place slices of bread in single layer. Place slice of cheese on each piece of bread. Place in oven until cheese is melted. Remove to serving platter. Place sauce over chicken.


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