Swiss Chicken Recipe
This Swiss Chicken recipe easily finds way to the top of my favorite list. The main ingredient in Swiss Chicken is always Chicken. Whenever I have European friends visiting I always prepare Swiss Chicken which is most loved by them. There is not a single month when I don't serve this yummy Side Dish! Don't miss this Swiss Chicken recipe!
Ingredients
10 boneless skinless chicken breasts
Salt
2 eggs, beaten
1 cup dry bread crumbs
2 tablespoons vegetable oil
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups milk
1/4 cup white wine
4 ounces Swiss cheese, shredded (1 cup)
Tomato wedges
Directions
Rinse the chicken and pat dry.
Pound 1/4 inch thick between sheets of waxed paper.
Sprinkle with salt.
Dip in eggs and then bread crumbs to coat.
Heat the vegetable oil in a skillet.
Brown the chicken pieces, a few at a time, for about 2 minutes per side, adding more oil if needed.
Melt the butter in a saucepan over medium heat.
Whisk in the flour, salt, pepper and milk.
Cook until thickened and bubbly, stirring constantly.
Remove from heat.
Stir in the wine.
Pour half the wine sauce in an even layer in a 9xl3 inch baking dish.
Arrange the chicken over the sauce.
Drizzle the remaining sauce over the chicken.
Chill, covered, for 3 to 10 hours.
Bake, covered, at 350 degrees for 50 minutes or until cooked through.
Sprinkle with Swiss cheese.
Top with tomato wedges.
Return to oven for 2 minutes.
Pound 1/4 inch thick between sheets of waxed paper.
Sprinkle with salt.
Dip in eggs and then bread crumbs to coat.
Heat the vegetable oil in a skillet.
Brown the chicken pieces, a few at a time, for about 2 minutes per side, adding more oil if needed.
Melt the butter in a saucepan over medium heat.
Whisk in the flour, salt, pepper and milk.
Cook until thickened and bubbly, stirring constantly.
Remove from heat.
Stir in the wine.
Pour half the wine sauce in an even layer in a 9xl3 inch baking dish.
Arrange the chicken over the sauce.
Drizzle the remaining sauce over the chicken.
Chill, covered, for 3 to 10 hours.
Bake, covered, at 350 degrees for 50 minutes or until cooked through.
Sprinkle with Swiss cheese.
Top with tomato wedges.
Return to oven for 2 minutes.
