Chicken, Mushroom, and Swiss Cheese Casserole

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                            FOOD FUNNY
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Thanks to Nathaniel Anderson of Pine Island, Minnesota for passing this
along:

When one has tasted watermelon, he knows what the angels eat. - Mark Twain

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                            TODAY'S RECIPE
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This elegant yet easy dish makes its own creamy, cheesy sauce.

Chicken, Mushroom, and Swiss Cheese Casserole

3 Tbs (45 ml) all-purpose flour
1 tsp (5 ml) paprika
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
4-6 skinless, boneless chicken breast halves
3 Tbs (45 ml) butter
8 scallions (spring onions), green and white parts, chopped
8 oz (225 g) mushrooms, sliced
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chicken stock
1/2 cup (125 ml) white wine or additional chicken stock
1 cup (250 ml) grated Swiss cheese
1/2 cup (125 ml) sour cream

Combine the flour, paprika, oregano, salt, and pepper and
dredge the chicken lightly with the mixture. Heat half the
butter in a skillet over moderate heat and brown the chicken
on both sides. Transfer to a greased baking dish. In the same
skillet, heat the remaining butter and saute the scallions,
mushrooms, and garlic until tender but not brown, about 5
minutes. Add the stock and wine and bring to a boil. Pour
over the chicken and bake covered in a preheated 350F
(180C) oven for 30 minutes. Mix the cheese and sour cream
together in a small bowl and stir into the liquid in the baking
dish. Bake uncovered until the chicken is cooked through, about 15 minutes.
Serves 4 to 6.
Received on Tue Oct 26 08:30:24 2010