Swiss Mushroom Pheasant Breast Recipe
This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.
Prep time: | American |
Cook time: | Servings: 4 |
Ingredients
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Directions
- Flatten pheasant to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.
- In a large ovenproof skillet, sauté mushrooms in 1 tablespoon butter until golden brown; remove and set aside. In the same skillet, cook pheasant over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
- Top each pheasant breast half with a ham slice, mushrooms and a cheese slice. Broil 4 - 6 in. from the heat for 1 - 2 minutes or until cheese is melted.
- Tip: This recipe is great when you use pork chops or chicken breasts in place of the pheasant.