|1 tablespoon||Vegetable oil; or more|
|8||Chicken breast halves; skinless and boneless|
|1 teaspoon||Salt; or to taste|
|1 teaspoon||White pepper; or to taste|
|¼ cup||All-purpose flour|
|¼ cup||Dry white wine|
|1 cup||Shredded Gruyere cheese|
|1¼ cup||Shredded parmesan cheese|
|⅛ teaspoon||White pepper|
Preheat the oven to 350 degrees. Lightly spray a 13 x 9 inch ovenproof glass baking dish with vegetable cooking spray. Heat a large skillet over medium heat. Add the vegetable oil. Season both sides of the chicken breasts with salt and white pepper to taste. Place in the skillet and cook until golden around the edges on one side, 3 to 5 minutes. Turn and cook the other side for another 3 to 5 minutes or until juices run clear when the filet is pierced with a fork. Chicken should be cooked throughout, but the breasts should remain as white as possible. Make the Gruyere Sauce: Melt the butter in a medium saucepan over medium heat. Add the flour, stirring until no lumps remain. Cook until bubbly, about 2 minutes.
Gradually add the milk and wine stirring and cooking over low heat until thickened. Stir in the gruyere and parmesan cheeses. Remove from heat and stir until the cheeses are melted and the sauce is smooth. Taste for seasoning. Add salt, if needed, and white pepper. Transfer the chicken fillets to the prepared baking dish, arranging in a single layer. Pour Gruyere sauce over the chicken breasts and bake, uncovered, for 30 minutes or until bubbly. Serving suggestion: Serve with Black and White Rice. Makes 8 servings. Formatted by Lynn Thomas dcqp82a@.... Source: Cooking With Days of Our Lives by Paulette Cohn and Dotty Griffith. Lynn's notes: Made this 4-22-98; added 3 minced garlic cloves to skillet as chicken cooked. This was a delicious dish good enough for company.
Recipe by: Cooking With Days of Our Lives Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Apr 23, 1998
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