Vera's Recipes

Meats – Poultry

Chicken au Gratin

Meats – Poultry
Serves 6
6 ingredients
Print 3″×5″ card Print 4″×6″ card

Ingredients

  • 6 fryer chicken breasts
  • ½ cup Italian dressing
  • 1 cup mushrooms, sliced
  • ½ cup onion, minced
  • ½ cup dry white wine
  • ½ cup grated Swiss cheese

Method

  1. Remove the skin from the chicken breasts and wipe dry with a paper towel. Marinate the chicken 1/2 hour in the dressing, then pour off; save for the sauce.
  2. Heat a little oil in a skillet and brown the chicken on both sides. Remove the chicken and add the mushrooms and onions to the skillet. Saute until the onions are slightly browned. Add the white wine and reserved dressing. Replace the chicken and spoon the sauce over the top.
  3. Cover and simmer over low heat 15 minutes or until the liquid has nearly evaporated. Place the chicken on a serving platter with the mushrooms. Sprinkle with cheese and place under a hot broiler until the cheese is melted.

Notes

Garnish with mushrooms and cherry tomatoes. Serves 6. From Rosauers (Poultry PL-39).

Original card

The recipe above was transcribed from this scan of Vera’s original card.