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Skillet Chicken and Gruyere “Biscuits”

Feel free to add more chicken and mushrooms if you have a hungry group to feed.
Servings: 4

Ingredients

  • 4 tbsp unsalted butter
  • 1/3 cup celery, finely diced
  • 1/2 cup onion, diced
  • 8 oz mushrooms, chopped
  • 3 tbsp plus 1 tsp flour
  • 2 1/2 cups half and half
  • 3 egg yolks
  • 1/4 tsp ground cloves
  • 1 tsp lemon juice
  • 1 tsp kosher salt
  • 3 cups rotisserie chicken, chopped
  • French baguette, sliced and basted with melted unsalted butter
  • grated gruyere, to top

Instructions

  • Heat the oven to 450 degrees F.
  • In a cast iron skillet, melt the butter over medium heat and add the celery, onions and mushrooms. Cook until softened, about 5 to 8 minutes. Add the flour and cook until golden, about 2 minutes. Stir occasionally.
  • In a medium sized bowl, thoroughly combine the half and half and egg yolks. Slowly stir in the half and half mixture into the skillet, making sure to stir the entire time and not allow the liquid to boil. Add the cloves, lemon juice and salt.
  • Let the sauce warm thru and thicken, about 5 to 8 minutes. Stir in the chicken and top with the bread and gruyere. Place into the oven and bake for 10 to 15 minutes, or until the bread and cheese is golden. Serve immediately.