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Recipe
Boneless Chicken Breasts Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1076g | |
| Calories 3582 | |
| Calories from Fat 2450 | 68% |
| Total Fat 278.65g | 348% |
| Saturated Fat 164.53g | 658% |
| Trans Fat 0.06g | |
| Cholesterol 1039mg | 346% |
| Sodium 2607mg | 109% |
| Potassium 1262mg | 36% |
| Total Carbs 7.7g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.59g | 2% |
| Protein 248.51g | 398% |
Ingredients Convert Measures
- 4 boneless chicken breasts
- 2 tbsp. butter
- 4 thin slices Gruyere or possibly Swiss cheese
- 1 tbsp. finely minced shallots
- 3/4 c. heavy cream
- Salt & fresh grnd pepper
- 1/2 c. sliced mushrooms
- 1/4 c. dry white wine
Directions
- Preheat oven to 400 degrees. Place chicken breasts skin side down on flat surface and lb. lightly - sprinkle both sides with salt and pepper. Heat butter in a heavy skillet and add in the chicken breasts, cook till golden on both sides. Two - three min each side.
- Remove from skillet and place in baking dish skin side up. Cover each with 2 Tbsp. of the sliced mushrooms and a slice of cheese. Add in the shallots and wine to the skillet in that the chicken was cooked, dissolve all of the brown particles. Add in the cream and cook over high heat one minute. Pour over chicken, place dish in oven and bake 5 min or possibly till cheese is melted.
