Chicken Suisse
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
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Chicken breasts cooked to a golden brown are a delight on their own, but when paired with a creamy Swiss cheese and sour cream sauce, they transform into a truly special dish. Nestled atop a fragrant bed of wild rice, each bite combines the satisfying crunch of crisped chicken skin with the luxurious creaminess of the sauce. This Chicken Suisse dish is perfect for a cozy family dinner or an intimate gathering, sure to impress both seasoned chefs and novice cooks alike with its rich flavors and comforting textures.
Ingredients
Ingredients
- 1/2 Cup Wild Rice
- 2 - Chicken Breasts - Halved And Boned
- 1 - All-Purpose Flour
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Paprika - To Taste
- 2 to 3 Tbsp Butter (or Margarine)
- 1/2 Cup Dry Vermouth
- 1/2 Cup Swiss Process Cheese - Grated
- 1 Cup Sour Cream
Directions
Directions
- Cook rice according to package directions.
- Remove skin from chicken pieces; fry until crisp.
- Crumble; set aside.
- Combine enough flour to coat chicken, salt, pepper and paprika.
- Dredge chicken in seasoned flour.
- Saute in butter in large skillet until browned.
- Reduce heat; cook for about 20 minutes or until meat is firm and juices run clear.
- Remove from skillet; keep warm.
- Pour vermouth into skillet, scraping up and blending in with pan drippings.
- Add grated cheese; stir until melted.
- Blend in sour cream; bring just to a simmer.
- Prepare bed of cooked rice on warm platter; arrange chicken pieces over rice.
- Ladle sauce over each chicken piece.
- Sprinkle crumbled chicken skin over top.
Nutrition
Per serving · 4 servingsCalories
570
Fat
32 g
Saturated fat
15 g
Carbohydrates
36 g
Sugar
2 g
Fiber
2 g
Protein
36 g
Sodium
800 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup Wild Rice
- 2 - Chicken Breasts - Halved And Boned
- 1 - All-Purpose Flour
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Paprika - To Taste
- 2 to 3 Tbsp Butter (or Margarine)
- 1/2 Cup Dry Vermouth
- 1/2 Cup Swiss Process Cheese - Grated
- 1 Cup Sour Cream
