Chicken with Mushrooms & Gruyere Cheese

So last night my darling hubby sat me down for a course in "how to get the pictures out of the camera thingy". The whole tutorial lasted no more than 3 minutes... how dumb do I feel? (And look at the picture below!!!) So in turn for his intellectual property, I made Mr. Smith one of his favorite meals, Chicken with Mushrooms and Gruyere cheese. This is a recipe that has been in our rotation since we first lived together in sin, and in fact it's one of the first Sunday dinners I ever made. 10 Years later he's still around, so it either my daring wit or this recipe.




Chicken with Mushrooms & Gruyere Cheese
Adapted From: From the Heart of our House

2-3 Chicken Breasts, boneless and skinless
4 eggs, beaten
1 cup of fine bread crumbs
1/2 cup of butter
1/2 lb fresh mushrooms (baby bellas work best), sliced
1 cup of Gruyere cheese, shredded
1 cup of chicken broth
1 tsp salt

Cut the chicken into strips. Combine the eggs and salt in a large bowl and mix well. Add the chicken. Marinate, covered, in the fridge for 1 hour.
Pre-heat the oven to 350 degrees.
Remove the chicken from the marinade, and discard remaining marinade. Coat the chicken with the bread crumbs. Melt the butter in a frying pan and cook the chicken in it until lightly browned. Remove to an ovenproof casserole dish.
Sprinkle mushrooms and then the cheese over the cooked chicken. Pour the broth over the chicken. Bake for 20- 25 minutes until the chicken is cooked through and the cheese has melted.
Serve with Mr. Smith's favorite side- garlic mashed potatoes.

Variation: You can lighten this dish a bit by baking the chicken breasts in the 350 degree oven for 10 minutes instead of frying them in the butter. Also, I love panko bread crumbs, but find that this dish is better with plain bread crumbs to help develop that nice coating.