Main Dishes, Poultry

Gruyere Chicken

  • 1.5 lbs. Chicken tenders
  • 4 Eggs, well beaten
  • 1/2 tsp. Salt
  • 1 cup Fine bread crumbs
  • 3 T. Butter
  • 1/2 lb. Fresh mushrooms, sliced
  • 4 ounces Gruyere cheese, grated
  • 1 cup Chicken stock
  • 1 Lemon OR
  • 1/4 cup Lemon juice

    • Marinate chicken in egg and salt mixture for 1 hour. Coat chicken in bread crumbs and brown lightly in butter in pan.Transfer to casserole dish. Sprinkle sliced mushrooms over chicken, then sprinkle cheese. Pour chicken stock over dish. Bake at 350º for 30 minutes, covered. Pour fresh lemon juice over casserolejust before serving. Optional: fresh parsley sprigs.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela S. Keller of Bridgewater, MA. 

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