A delightful chicken dish featuring a creamy mushroom sauce and melted Gruyere cheese, perfect for a comforting meal.
Flatten the chicken breasts to an even thickness of about 1/2 inch using the heel of your hand.
Flattening the chicken ensures it cooks evenly and quickly.
Lightly coat the chicken breasts with flour, shaking off any excess.
Use a fine sieve to evenly dust the flour over the chicken.
Heat the olive oil in a frying pan over medium heat and cook the chicken for about 5 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even browning.
Transfer the chicken to a baking tray, cover with foil, and set aside.
Covering with foil keeps the chicken warm and moist.
In the same pan, sauté the mushrooms and spring onions for about 2 minutes until softened.
Stir frequently to prevent the vegetables from sticking.
Add the brandy and heavy cream to the pan, bring to a boil, then reduce the heat and simmer for 1 minute until slightly thickened. Season with salt and black pepper.
Deglaze the pan with brandy to incorporate all the flavors.
Pour the sauce over the chicken on the baking tray and sprinkle with grated Gruyere cheese.
Ensure the cheese is evenly distributed for consistent melting.
Place the tray under a preheated grill and cook until the cheese is melted and golden brown.
Keep an eye on the grill to prevent the cheese from burning.
Serve the chicken hot, garnished with additional spring onions if desired.
Serve immediately to enjoy the dish at its best.
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