Meats & Fish
1/4 cup Flour
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Chopped fresh parsley
1/2 tsp Dried dill weed
8 Tbs Butter, divided in half
1/4 cup Olive oil
6 ea Boneless skinless chicken thighs
1 lb Fresh mushrooms
1 ea Onion, sliced into half-rings
1/2 cup White wine
8 oz Gruyere cheese, shredded
1/2 tsp Tarragon OR 16 fresh sage leaves.
Adapted from allrecipes.com by BBF, 6/14/16.
Stir together the flour, salt, pepper, parsley, and dill and spread on a small plate for dredging.
Pat the chicken pieces dry on both sides.
In a large skillet, heat 4 tablespoons of the butter over medium-high heat. Dredge each piece of chicken on both sides through the flour mixture and place into the skillet. Fry until brown on both sides and transfer to a 1 quart baking dish.
Pre-heat oven to 350°F.
Add remaining butter to the skillet, add the mushrooms, onion and tarragon or sage, pour the olive oil over them, mix, and fry 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 pre-heated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly brown and bubbly. Give it a broiler finish if necessary to get the cheese lightly browned.