salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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Chicken Saute Au Gratin

  • 6 frying chicken breasts
  • 1/2 bottle Bernsteins' Italian Dressing
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, minced
  • 1/2 cup sherry wine
  • 1/2 cup grated Swiss cheese

Remove skin from chicken breasts and wipe dry with paper towel. Marinate chicken 1/2 hour in dressing, then pour off dressing, saving it for sauce. Heat a little oil in a skillet and brown breasts on both sides. Remove chicken and add mushrooms and onions, sauteeing until onions are slightly browned. Add sherry and reserved dressing. Replace chicken and spoon sauce over them. Cover and simmer over low heat 15 minutes or unti liquid has nearly evaporated. Place breasts on a serving platter along with mushrooms. Sprinkle each serving with cheese and place under hot broiler for just a minute, until cheese has slightly browned. Serve with parsley garnish. Serves 6. Variation: substitute dry white wine for sherry, grated parmesan for Swiss cheese.

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