Ah, Chicken and Swiss Extraordinaire.
This was the very first thing I ever cooked for the husband when we started dating – I like to think it’s what led to such a quick proposal 😉
This was one of the very first things I learned how to cook; my mom taught me the recipe so I could stop living off of ramen noodles and Taco Bell.
I also used to make this all the time when I was on WeightWatchers – I just left out the bacon and used a bit of extra virgin olive oil as fat instead.
This is one of those dishes that is great to have in your arsenal for small dinner parties, impressing your in-laws, or just when you want to eat something that tastes like it was hard to make.
Do yourself a favor and heed my advice in the recipe about not crowding the mushrooms – I used to HATE mushrooms before I realized that I had been cooking them wrong. If you cook them too close together they steam rather than saute, which makes them rubbery in texture and really icky. Icky being a technical term here.
The husband was so impressed the first time I made this, then soon after he cooked me a meal of his own which consisted of overcooked fish and under-cooked rice. I ate every bite.
When I made this last week he was leering over me in the kitchen while I took the pictures. I swear, that man can smell bacon a mile away!
Oh, and cheese. He definitely loves him some cheese.
I asked my mom where this recipe came from, hoping it had some cool story behind it like being an old family recipe. Alas, she told me that it used to be wildly popular in earlier decades but has somewhat fallen out of fashion.
So, I leave it to you trendsetters to bring Chicken & Swiss Extraordinaire back to your dinner tables!
Here’s Your Recipe!
5 minPrep Time
30 minCook Time
35 minTotal Time
- 1/4 lb. bacon, diced
- 4 large boneless, skinless chicken breasts
- 4 slices swiss cheese
- 1 yellow onion, peeled and sliced
- 2 c. sliced brown mushrooms
- 1/4 c. dry white wine or reduced sodium chicken broth
- Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add the bacon pieces and cook 5-6 minutes or until the fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon pieces from the pan and set aside in a bowl. Keep the bacon fat in the pan.
- Turn the heat up to medium-high. Place the chicken breasts in the pan and set a timer for one minute. After the 60 seconds is up, turn the breasts over. Turn the heat down to low, cover the pan, and set another timer for 10 minutes. After 10 minutes, open the lid, lay one slice of cheese over each chicken breast, then re-cover and let cook for another 5 minutes. Remove the cooked chicken breasts to a plate and cover with foil to keep warm.
- Turn the heat back up to medium and add the sliced onions. Let cook until soft and translucent, about 4 minutes. Remove onions from the skillet and place in the bowl holding the bacon pieces.
- Add the sliced mushrooms to the pan in a single layer. Do not crowd the mushrooms or they won't brown. Let cook for one minute, then turn the mushrooms over. If you can't fit all the mushrooms in a single layer, you may need to do this in batches by cooking half at a time.
- Once the mushrooms have cooked, add the white wine or broth to the pan and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Return the bacon and onions to the pan, then toss to combine. Serve by placing one chicken breast on a plate, then topping with the bacon, mushroom, and onion mixture. Garnish with scallions.