Chicken Breasts Mornay

Prep Time:  10 Minutes
Cook Time: 24 minutes
Servings: 4


  • 2 large whole, skinless, boneless chicken breasts
  • Salt & freshly ground pepper to taste
  • 3 Tbs butter
  • 4 cups thinly sliced mushrooms
  • 3 Tbs flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 egg yolk
  • 1/4 cup grated Gruyère or Swiss cheese
  • 1 Tbs finely grated Parmesan cheese

1.  Lightly pound each chicken breast flat until 1/2 thick and then cut into two inch pieces.
2.  Salt and pepper each piece.
3.  Pre-heat a heavy 10-12 inch skillet over medium-high heat.  Add one tablespoon butter, once melted add the chicken.  Cook on both sides until golden brown ( about 2 minutes per side.)
4.  Sprinkle the mushrooms over and around the chicken.  Cover and cook for five more minutes.  
5.  Remove pan from heat, transfer the chicken to a baking dish. 
6.  Using a slotted spoon, remove mushrooms and sprinkle evenly around the cooked chicken.
7. Heat the pan again on medium high, add remaining butter.  When butter is melted, add the flour and whisk.  When flour is  blended add the milk, cook and whisk until smooth and thick.  Add the cream and bring to a boil stirring constantly.  Simmer and stir for five minutes.
  8.  Take the skillet off the heat and add the egg yolk and the cheese.  Stir until cheese is melted. 
9.  Pour this cheese sauce over the chicken and mushrooms. Sprinkle with Parmesan cheese. 
10. Bake in a 400 Degree oven for 10 minutes.