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Baked Mushroom Chicken
SUBMITTED by Debra Doom, Marshall, MN
“This is a casserole you don't want to end. You'll enjoy every
morsel.”
4 boneless skinless chicken breasts, trimmed and sliced in half
to thin the fillet
1/4 cup flour
1 stick of butter, divided
1 package of fresh mushrooms
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 cup sliced green onions
Flatten each chicken breast half to 1/4 inch thickness with a
flat tenderizer. Place flour in a bag and add chicken, seal and
shake to coat. In a larger skillet, brown chicken in butter on
both sides. Transfer to a buttered baking dish. In the same
skillet, sauté mushrooms then add salt, pepper and chicken
broth. Bring to a boil and let cook down to about 3/4 cup of
liquid yummyness. Pour over chicken fillets. Bake casserole,
uncovered in 375 degree oven for 15-20 minutes. Then layer
cheese (mixed) and top with sliced green onions. Bake another 5
min. or until chicken juices run clear.
Notes: I thought this recipe I found sounded so good; I followed
it, and found it to be not so great. With some experimenting and
adding ingredients I thought would make it perfect and found a
heavenly dish.
When I make this dish, I usually make 2 casseroles and freeze
one for another time. Thaw, microwave and dinner is served. This
is very good with a baked potato. (easy on the butter) You could
brown the chicken in olive oil or canola, your preference and
just add 2 tablespoons of butter to sauté the mushrooms, but I
don't and I'm sure I'll pay for it later.
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