2 tablespoons vegetable oil
2 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 teaspoon salt and pepper to taste
3 tablespoons all-purpose flour
1/2 cup finely chopped onion
1 1/4 cups shredded Swiss cheese
2 cups shredded Cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped red onion
1/3 cup chopped green bell pepper
1/4 teaspoon crushed dried basil
1/2 teaspoon dried marjoram, divided
1/2 teaspoon dried sage
1/3 teaspoon dried rosemary
1/4 teaspoon dried dill weed
1/4 teaspoon dried paprika
1/4 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons butter
Heat oil in a large skillet over medium-high heat. Stirring constantly, brown chicken pieces. Reduce heat to low; cook about 5 minutes. Remove chicken pieces from oil, place in a large pot with a large side, then layer with the onions, Swiss cheese, cheese mixture and remaining Swiss cheese mixture. Cover pot and simmer for 15 minutes.
Stir flour into skillet, stirring constantly. Cook over medium heat, stirring constantly, until flour is melted. Gradually pour in flour mixture; cook about 30 minutes. Stir in chicken pieces. Remove chicken from pan and stir in seasoning. Discard cheese and chicken mixture. Return chicken pieces to pot with 2 cups shredded Swiss cheese mixture. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes, stirring frequently.
Stir cooked chicken into flour mixture. Stir in remaining Swiss cheese mixture. Return chicken pieces to pot with cream sauce. Bring to a boil over high heat. Lower heat and simmer for 10 minutes. Stir in butter and cook 5 minutes, stirring constantly. Return chicken pieces to pot with 2 cups cheese mixture.
Return chicken pieces to pot. Cover pot and simmer for 30 minutes, stirring occasionally. Season with remaining sage, rosemary, dill weed and rosemary. Allow to heat, stirring occasionally, until a small glaze forms, then remove pot from heat. Add chicken, cream sauce, and butter to pot; bring to a boil. Cover pot and simmer for 10 minutes, stirring occasionally.