My Aunt has been talking about this recipe for Chicken Swiss Extraordinaire for years. It was the first recipe she made for my Uncle on their one year wedding anniversary. It has now been over 40 years and it is still a recipe that she makes to this day. I was visiting for a few days and I asked her to show me how she makes this Chicken Swiss Extraordinaire and she did. Boy was it delicious. It is a very simple recipe that requires minimal ingredients, it has such great flavor. It is perfect for special occasions but it is also so simple to make that it can also be a quick and easy weeknight meal. The recipe below serves 6, and this dish also makes great leftovers.
Here is what you need to make the Chicken Swiss Extraordinaire:
- 6 thinly sliced chicken breasts
- 6 thicker slices of Swiss cheese or 12 thinner slices and double up
- 6 thick slices of a crusty french bread, about 2 inches thick
- 3 Cups of sliced mushroom
- Butter & Olive Oil
- Salt, Pepper, Garlic Powder
- About 2 Cups of Flour
- 2/3 C of White Wine, + a little more to adjust the gravy
- Place the slices of brad on a cookie sheet and top with the swiss cheese. Heat your oven to 200 degrees and when you start cooking your chicken, place the swiss topped bread in the oven.
- Take your flour and spread onto a plate and season with the salt, pepper and garlic powder. Adjust the seasoning to your taste, you can add more when you are cooking if you would like it to be more seasoned.
- Take your chicken breasts and dredge them well on all sides withe the flour mixture making sure that the entire breast is coated.
- In a skillet add a couple of tablespoons of butter and olive oil to a pan and let it get get hot.
- Add the chicken to the skillet, do not crowd the skillet, so you may have to cook these in batches.
- Let the chicken fry up until golden brown before flipping to the other side. Try not to mess with the chicken too much as it cooks so that the flour mixture stays on the chicken.
- When all your chicken is golden brown, remove from the pan to a plate, add more butter to the same pan and saute the mushroom until your desired level of cooked.
- When the mushrooms are golden brown, add your wine and use your spatula to scrape up all the meaty bits from the bottom. Let the mushrooms simmer in the wine for a couple of minutes and then add the chicken back to the skillet and let it cook for about 10 minutes. Check to make sure your chicken is cooked all the way through.
- Keep and eye on your baking bread slices, you want it crispy but not too overdone.
- Remove the bread slices from the oven. Top each one with a chicken breast and some of the mushroom wine sauce.
- If you like, you can sprinkle with more salt and pepper and dried parsley before serving.
*pro tip, you can adjust the thickness or thinness of your mushroom sauce by adding more wine to thin it out or make a slurry with a little flour and wine to thicken it if your sauce is too thin.
**If you do not want to use wine, you can use chicken broth and a little Worcestershire sauce instead.
I can see why this dish has been a favorite of my Aunt and Uncle for the last 40+ years. It was so full of flavor, fancy enough for a special occasion and fast enough for a quick weeknight meal. I think it will be a family favorite of yours as well!