Viewing post #1220263 by vic
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A nice "fancy" dish I make every once in a while. It's a little more labor-intensive, so that's why it's a special "treat".
Swiss Chicken in white wine sauce
1 B/S chicken breast per person
2 slices swiss cheese per chicken breast
1 cup butter (not margarine)
1/2 cup white wine (doesn't really matter what.. but make sure you sample regularly to make sure that it's not gone bad or anything... Whistling )
enough flour to dredge the chicken breast
salt/pepper/seasoning salt/paprika to taste
1 can chicken broth
100% cotton twine
Using a kitchen mallet & cutting board, flatten the chicken breasts not totally flat, but so that they're all the same thickness throughout. Lay the swiss cheese on the breast & roll up like a jelly roll. Use the cotton twine (I've used fishing line in a pinch) and tie closed. Coat with the flour/salt/pepper/seasoning salt/paprika mixture until well floured throughout. On medium low heat, melt the butter on the stovetop. Cook no more than 2 chicken breasts at a time in the melted butter.. you want to do this slowly so that the chicken doesn't burn nor does the cheese melt out in a goop. After semi-browned on all sides (constantly turn over & over & over), add 1/2 can of chicken broth & the white wine and let simmer for like 20 minutes on low-low-low heat (as low as you can go). After cooking completely, remove the chicken from the skillet & add some of the flour dredgings to thicken the sauce into a gravy. Add more chicken broth if you want for extra gravy. Serve with saute'd mushrooms & buttered egg noodles. Make sure that you cut off the twine before serving!!!