Gruyere Chicken

By CheeseDiva

Ingredients

• 4 skinless chicken thighs
• flour (for dusting)
• 2 tablespoons olive oil
• 1 ⁄4 lb mushrooms, sliced
• 3 spring onions, sliced
• 1 ⁄2 cup cream
• 1 tablespoon brandy
• 3 ⁄4 cup grated gruyere cheese
• salt
• fresh ground black pepper

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Flatten chicken breasts until 1/2 inch thick (I use the heel of my hand).

Dust the breasts with the flour, shaking off any excess.

Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.

Transfer to a lined baking tray and cover with foil.

Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.

Add the cream and brandy and bring to the boil.

Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.

Spoon the sauce over the chicken and top with the cheese.

Place under a hot grill until cheese melts and begins to brown.
(My thighs were large so I finished them in 350 oven covered in sauce and cheese)