2-3 boneless, skinless chicken breasts
3 eggs, beaten
1 t salt
1/2 t pepper
1 c breadcrumbs
8 tbs butter
1/2 lb shredded gruyere cheese
1/2 lb sliced mushrooms (I used baby bellas)
1/2 to 1 c chicken broth
Slice the breasts into strips. Add salt and pepper to beaten eggs, and dip the strips in the egg, then roll in the breadcrumbs. Saute in the butter until lightly browned. Place in 2 qt baking dish. Add sliced mushrooms and gruyere. Pour chicken broth over all. Bake at 350° for 30-40 minutes until heated through and cheese is melted.
I served it with steamed broccoli garnished with shredded carrot and roasted red pepper strips, and brown rice.
I made some damn good chicken the other night. I used an Elizabeth David recipe from Summer Cooking. I took a whole chix, mashed some chopped fresh tarragon with a bit of butter, put it in the chix, put the chix in a casserole with a bit of melted butter on the bottom, covered it, took the cover off when the chix was mostly done to brown the skin, made a pan sauce with the juices and some more chopped tarragon. Served it with some risotto rice boiled and drained like you would pasta.
Deglaze the casserole. Pour the whole thing into a saucepan. Bring to a boil. Add a walnut sized piece of butter you’ve worked a T of flour into (this is called buerre manie). Let it thicken a tad, add a 1/4 cup of cream if you have it (I didnt), adjust the seasoning and try not to drool in it (I failed).