6 whole boneless chicken breasts


2 cups Gruyere cheese, shredded

flour and butter


2 tsp. sweet Hungarian paprika

8 tbsp unsalted butter, divided


1 cup dried breadcrumbs

4 large onions


1 cup dry white wine

2 cups Parmesan cheese, shredded


1-1/2 cups chicken broth


Flour chicken breasts. Melt butter in large skillet and brown the chicken breasts. Set aside. In same skillet, melt 4 tbsp butter and saute onions until golden.

Mix together the Parmesan cheese, Gruyere, paprika and breadcrumbs.

Butter a large casserole dish; large enough for the chicken to lay in one layer. You may need two dishes. Preheat oven to 375.

Layer ½ of the onions into the bottom of the casserole. Place the chicken on top. Cover with remaining onions. Sprinkle cheese mixture on top. Dot with 4 tbsp of butter.

Mix the wine and chicken stock together. Drizzle over the dish. Bake uncovered for 1 hour. Let rest in oven at 200 degrees for an additional 15 to 20 minutes.