Tuesday, August 11, 2015

Chicken in Cream with Mushrooms and Swiss Cheese

This dish was served at a church dinner back in 1999.  My friends had raved about how much they loved this recipe, but after the meal, I couldn't figure out why they thought it was so great.  Turns out my serving did not have any sauce, just a boring piece of chicken.  So it you make this, don't forget to serve the sauce!!!

8 chicken thighs
2 cloves garlic minced fine
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

4 tablespoons butter
1 tablespoons olive oil
1 pound crimini mushrooms, sliced thin
1 shallot, minced
2 tablespoons butter
1 tablespoon olive oil
1 cup cream
1 cup chicken broth
1 chicken bullion cube
1 1/2 cup grated Swiss cheese

Place the chicken pieces in a zip lock bag along with all of the spices and garlic.   Shake to coat all the pieces and refrigerate for at least 2 hours, up to overnight.

Preheat the oven to 350 degrees.
In a microwave, melt the 4 tablespoons butter and 1 tablespoon olive oil.  Pour the butter mixture in the bottom of a 9 x 13 baking dish.
Place the chicken pieces in the baking dish and dredge in the butter.
Bake the chicken for 1 hour or until cooked through.
While the chicken is baking, saute the mushrooms and shallots in the 2 tablespoons butter 1 tablepoon olive oil until mushrooms are tender.
Dissolve the bullion cube in the chicken broth.
Add the broth and cream to the mushroom mixture and simmer over low heat until liquid is reduced by 1/2 cup.
Add the Swiss cheese and stir to combine.
Continue cooking until the cheese is melted, about 1 minute.
Remove from heat.

To serve, pour the sauce over the chicken.  This is really good sitting on top of Nana's Onion Rice.

Serves 8.