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Swiss Sherry Chicken

Libby with Lemony Thyme
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 3 -4

Ingredients
  

For the mushroom sauce...

  • 8 ounces mushrooms divided
  • 1 shallot minced
  • 2 garlic cloves minced
  • 4 Tbl. butter
  • 1/3 cup flour
  • 1/2 tsp. dried thyme
  • 1 cup chicken broth
  • 1/2 cup cream
  • 1/2 cup sherry
  • 1/2 cup sour cream
  • freshly cracked black pepper

For the Swiss sherry chicken...

  • 1 1/4 lb. boneless skinless chicken breasts
  • 4 ounces Swiss cheese sliced
  • 1 1/2 cups toasted bread cubes
  • 4 Tbl. melted better
  • parsley for garnish

Instructions
 

For the mushroom sauce...

  • Finely chop mushrooms, reserving 3-4 to be sliced and used later. Sauté chopped mushrooms, shallot and garlic in butter until softened, about 5 minutes. Sprinkle with flour and thyme; stir constantly, cooking 2-3 minutes until thick and bubbly. Whisk in broth, cream and sherry; bring to a gentle simmer for 2 minutes. Remove from heat and stir in sour cream. Season with freshly cracked black pepper.

For the Swiss sherry chicken...

  • Preheat oven to 350 degrees. Coat baking dish with cooking spray.
  • Pound chicken breasts between two pieces of plastic wrap to an even thickness (about 1-inch). Depending on size, you can cut each breast in half. Place chicken in baking dish; top each piece with Swiss cheese. Pour mushroom sauce over chicken and cheese. Toss toasted croutons with melted butter and sprinkle over top.
  • Bake for 40 minutes or until chicken is cooked through. Allow to rest for 5 minutes before serving.
  • While chicken is baking, sauté reserved sliced mushrooms until golden brown. Serve chicken sprinkled with sautéed mushroom and chopped parsley.