This Chicken and Swiss Skillet is down home cooking at its finest. Ordinary ingredients combined in one skillet to make a full flavor dish in 30 minutes! I serve this over mashed potatoes, but you could serve it without or even over rice instead.
This dish will taste like it was hard to make, but I promise you it isn’t!
MUSHROOM GRAVY
So, today we are celebrating a double birthday!! My second oldest and my youngest.
One has a birthday on the 27 and the other on the 28. What timing, huh?!?! My youngest turned 1 and my second oldest turned 7!! My how time flies!
My 7 year old wanted an ice cream cake. I have tried to make one before but it was a horrible failure!!! The ice cream wouldn’t freeze and it was a soupy mess!
So, I will be enlisting help from the freezer section at my local grocery store. I also thought this would help save some time, but as usual I am running a little behind.
So, I better keep this post short and sweet and get a move on! 🙂
- 3 large chicken breasts cut into small chucks
- 1/4 pound bacon chopped
- 1 small onion chopped
- 2 cups sliced baby portabella mushrooms
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 2 cups shredded swiss cheese
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In a large skillet brown the chicken, bacon, onion, mushrooms and garlic over medium high heat until chicken is no longer pink and juices run clear.
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Stir in flour and cook for 1-2 minutes. Pour in the chicken broth and mix well. Bring to a boil and simmer until thickened.
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Sprinkle with shredded swiss and cover to let the cheese melt.
This is great served over mashed potatoes or rice.
