A delightful twist on a classic chicken dish, combining creamy Swiss cheese sauce with tender chicken and fresh vegetables.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and helps achieve the desired texture.
Lightly grease a baking dish with butter and set aside.
Use a non-stick spray for easier cleanup.
Heat 2 tablespoons of butter and the olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, add the mushrooms and cook until tender, about 5-7 minutes. Remove and set aside.
Add a pinch of salt to help the mushrooms release their moisture.
Arrange the broccoli in the prepared baking dish, followed by the cooked chicken breasts.
Cut the broccoli into even-sized pieces for uniform cooking.
In a saucepan, melt the remaining butter over low heat. Whisk in the flour and cook for 2 minutes. Gradually add the chicken broth and white wine, whisking constantly until the sauce thickens. Stir in the Swiss cheese until melted.
Ensure the sauce is smooth by whisking continuously.
Pour the sauce over the chicken and broccoli. Top with the cooked mushrooms and an additional sprinkle of Swiss cheese.
Spread the sauce evenly for consistent flavor.
Bake in the preheated oven for 20 minutes, or until the top is bubbly and golden.
Place the dish on the middle rack for even baking.
Serve hot, garnished with fresh parsley if desired.
Pair with a side of crusty bread to soak up the sauce.
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