Back in the day, my dad was a pretty picky eater. Luckily he's changed over the years and my mom can finally cook fun and creative meals, but back in the day.......my poor mom. If she made something the slightest bit fancy, he would forgo the meal and eat a peanut butter and jelly sandwich for dinner.
No garlic, no fancy sauces, no casseroles, no french cuisine, just simple but good dinners.
Monday night was spaghetti and meatballs. Tuesday night was pork chops and baked potato. Wednesday night was hamburgers and french fries. Thursday was steak and beans. Friday night was pizza. Sunday was ham, baked macaroni, lasagna and meatballs or eye of the round. Sunday was special.
That sad thing was that my mom is and always has been an excellent cook but my father wouldn't let her try any new recipes. I remember her watching the Galloping Gourmet and Julia Childs cooking shows on a regular basis. It must have been torture for her not to be able to try out some of those amazing recipes.
One night when I was about 12 years old she made a wonderful dish called Chicken Breasts Mornay. Sauteed chicken covered and a creamy Swiss cheese and mushrooms sauce. What was she thinking? I don't know for the life of me how she was able to get my father to even allow it on his plate, but she did, and much to everyone's surprise he loved it. At that time it was without a doubt the fanciest thing I had ever eaten and since dad loved it, it was added to our repertoire. I looked forward to it every time she made it and 38 years later, I still love it! I hope you give it a try.
Prep Time: 10 Minutes
Cook Time: 24 minutes
- 2 large whole, skinless, boneless chicken breasts
- Salt & freshly ground pepper to taste
- 3 Tbs butter
- 4 cups thinly sliced mushrooms
- 3 Tbs flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 egg yolk
- 1/4 cup grated Gruyère or Swiss cheese
- 1 Tbs finely grated Parmesan cheese
1. Lightly pound each chicken breast flat until 1/2 thick and then cut into two inch pieces.
2. Salt and pepper each piece.
3. Pre-heat a heavy 10-12 inch skillet over medium-high heat. Add one tablespoon butter, once melted add the chicken. Cook on both sides until golden brown ( about 2 minutes per side.)
4. Sprinkle the mushrooms over and around the chicken. Cover and cook for five more minutes.
5. Remove pan from heat, transfer the chicken to a baking dish.
6. Using a slotted spoon, remove mushrooms and sprinkle evenly around the cooked chicken.
7. Heat the pan again on medium high, add remaining butter. When butter is melted, add the flour and whisk. When flour is blended add the milk, cook and whisk until smooth and thick. Add the cream and bring to a boil stirring constantly. Simmer and stir for five minutes.
8. Take the skillet off the heat and add the egg yolk and the cheese. Stir until cheese is melted.
9. Pour this cheese sauce over the chicken and mushrooms. Sprinkle with Parmesan cheese.
10. Bake in a 400 Degree oven for 10 minutes.
|Pound chicken and cut each breast into smaller pieces.|
|Thinly Slice Mushrooms to equal four cups.|
|Cook in skillet 2 minutes per side.|
|Flip chicken and cook two minutes on other side.|
|Scatter mushrooms on and around chicken.|
|Cover and simmer for five more minutes.|
|Transfer chicken and mushrooms to baking dish, leave the drippings.|
|Into your baking dish.|
|Melt remaining 2 Tablespoons butter to hot skillet.|
|Whisk in the 3 Tablespoons of flour.|
|Add the Milk.|
|Now add the cream and keep whisking.|
|Remove or turn off heat and add the egg yolk,|
|Give a good stir until blended.|
|Add the Swiss Cheese and stir.|
|Add to your baking dish and sprinkle the Parmesan Cheese. Into the 400 degree oven for 10 minutes.|