Aussie Swiss Chicken

Just delicious! I enjoyed making it and eating it! I can't wait to serve it for friends and family.

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This was great! I forgot the cream so I didn't make the sauce, but even without it was soo good. I can't wait to try it with the sauce! Thanks for posting!

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Absolutely loved this recipe. Used essance spice to season flour. Substituted yogurt for cream. Cut servings for chicken in half but made all the sauce. After pouring 2 Tbsp sauce over chicken, I added 1-2 Tbsp cream cheese to remaining sauce and added to 3-4 oz pasta. Flavours were very tasty.

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I swear by this recipe: it is one of my many favourites from the Women's Weekly cookbook series. I double all other ingredients except chicken if I am using 4 chicken breasts, or prepare as per recipe if using only two breasts. (This gives lashings more sauce for those who enjoy it on their veges or other left-overs.) I also simmer a little higher than recipe suggests to ensure sauce does not separate. Never-fail!

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My wife loved the sauce on her cauliflower as well!

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I have in my possession an Australian Women's Weekly cookbook (copyright 1970) that belonged to my late mother. I'm not quite sure how my Welsh mother got hold of an Australian cookbook, but it was used constantly as the book's condition can attest. This was one of the recipes that I remember from growing up and I'm going to be trying this again soon to see if it's as good as I remember it to be - I'm sure it will be!

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I love this RECIPE!

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Easy and absolutely delicious!!! Thanks

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I have this recipe in the Women's Weekly Best Ever Recipes cookbook. It's ages since I made it, but I resurrected it last night and it was terrific! I really must make this more often. Thanks for posting this recipe Jan!

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I fed it to the Swiss family I work for and they loved it! The sauce seperated a little bit, next time I think I'll use a little less butter, but it was great!

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Yummo!! Easy & quick enough to have during the week after work also looks & tastes special enough for a dinner party. I did 2 chicken breasts but kept the same amount of ingredients for the sauce.

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this was great. i used regular perdue chicken breast. but the sauce really made it.

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Wonderful recipe. I actually had it in an old recipe book of mine but never made until I saw yours. I love the sauce in this and I like the little extra flavor from the mustard as a combo for the meat flavors. And I always like a little wine and garlic in the meal...really an elegant looking dish as well. Thank you for this one..it will be a keeper my dh and sons loved it.

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Extremely easy to make, very quick but looks a million dollars! Guests were very impressed. Served with crusty bread rolls and green vegetables.

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This is a terrific recipe! I made this after work (I like it already for being after-work friendly) and served it with penne pasta and green beans. My husband and daughter loved it, it's definitely worth repeating. The only thing I changed was to reduce the amount of butter in step #2....I was using a non-stick frying pan and just used 1 tablespoon (10 g?) of butter. The sauce is really good! Thanks Jan for this recipe, I'll be doing this at least OAM!

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Have made this several times and it is a winner. I found it in an Australian Womens Weekly Cookbook. I have served it to friends and they are always very immpressed.

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