Mushroom Gruyere Chicken

My husband requested this five days after I made it for the first time.  It's that good!


2 large, bone-in, skin-on chicken breasts (or 4 - 6 thighs)

1 teaspoon EACH salt and pepper

6 ounces white mushrooms, stems removed, processed until finely chopped

2 cloves garlic, minced

1 cup grated Gruyere cheese

1/2 cup mayonnaise

3 tablespoons Marsala wine


Season chicken generously with salt and pepper.  Grill until done (you can also roast it in the oven).

Meanwhile, place mushrooms in a medium bowl.  Mix in garlic, cheese and mayo.  Fold in Marsala wine.  Spoon mixture over the tops of the chicken pieces and continue grilling/roasting until cheese melts and tops are slightly brown.  Serves 2  - 4.  Note:  I made more mushroom topping than needed, so you can grill additional pieces of chicken OR, it's excellent stirred into hot pasta.