Chicken And Gruyere Cheese Recipes

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FRENCH ONION MACARONI AND CHEESE



French Onion Macaroni and Cheese image

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
4 tablespoons unsalted butter, plus more for greasing the pan
2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
5 sprigs fresh thyme, plus more thyme leaves for garnish
1 fresh or dried bay leaf (optional)
Black pepper
1 pound cavatappi or elbow pasta
1 baguette, cut into 1/2-inch slices
1 garlic clove
2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
3 tablespoons all-purpose flour
4 cups whole milk
16 ounces Gruyère, grated (about 5 cups)
12 ounces white Cheddar, grated (about 4 cups)

Steps:

  • Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
  • Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
  • Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
  • While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
  • When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
  • Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
  • Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS



Chicken Gruyere with Sauteed Mushrooms image

Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.

Provided by Rebecca

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh parsley
½ teaspoon dried dill weed
¼ cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
½ cup white wine
8 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
  • In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
  • Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS



Baked Chicken Breasts with Gruyere & Mushrooms image

This sounds like my kind of dish. From Cooks.com.

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 45m

Number Of Ingredients 9

2 boneless skinless chicken breasts
4 eggs, beaten
1/2 tsp salt
1 c fine bread crumbs
8 Tbsp butter
1/2 lb fresh mushrooms, sliced
4 oz gruyere cheese, shredded
1 c chicken stock
1 lemon, juiced

Steps:

  • 1. Cut boned breasts into strips.
  • 2. Marinate in egg and salt mixture for 1 hour.
  • 3. Roll chicken in bread crumbs to coat.
  • 4. Brown lightly in butter in small pan.
  • 5. Transfer to 1 1/2 quart casserole.
  • 6. Slice mushrooms over chicken.
  • 7. Sprinkle cheese over mushrooms.
  • 8. Pour chicken stock over all.
  • 9. Bake in 350 degree oven for 30 minutes or until heated through.
  • 10. Pour fresh lemon juice over casserole just before serving.

GRUYERE CHICKEN



Gruyere Chicken image

Lovely to have for a shower, take to a bereavement or family reunion, or just to enjoy with your family or friends. This bubbly chicken dish is one of my families favorites.

Provided by Michele7

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter or 3 tablespoons margarine
1 onion, thinly sliced into rings
1 cup shredded gruyere cheese (4oz)
3/4 cup cornbread stuffing mix
1 teaspoon paprika
4 medium boneless skinless chicken breasts
salt and pepper
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Melt 3 T of butter or margarine in a skillet.
  • Add the onion; cover and cook slowly until soft but not brown.
  • Remove skillet from heat.
  • Mix the cheese, stuffing mix, and paprika together.
  • Rinse the chicken pieces in cold water and pat dry with paper towels.
  • Lightly sprinkle the breasts with salt and pepper.
  • Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
  • Add the chicken, and top with the remaining with onion.
  • Cover with the cheese and stuffing mix.
  • Combine the white wine and chicken broth, and pour over casserole.
  • Dot with remaining 2 T of butter.
  • Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
  • If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
  • The chicken should be tender with no pink remaining.
  • Let stand for 10 minutes before serving.
  • This recipe is doubled easily.

GRUYERE CHICKEN



Gruyere Chicken image

Make and share this Gruyere Chicken recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 skinless chicken breasts
4 tablespoons flour (for dusting)
2 tablespoons olive oil
1/4 lb button mushroom, sliced
3 spring onions, sliced
1/2 cup cream
1 tablespoon brandy
3/4 cup grated gruyere cheese
salt
fresh ground black pepper

Steps:

  • Flatten chicken breasts until 1/2 inch thick (I use 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.

Nutrition Facts : Calories 538.7, Fat 25.6, SaturatedFat 11.3, Cholesterol 192.3, Sodium 235.2, Carbohydrate 8.7, Fiber 0.8, Sugar 0.9, Protein 63.1

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