Baked Mushroom Chicken I I |
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Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
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My friend Windy gave me this recipe the other day. It was easy to make and was a nice change to those recipes that call for a can of 'cream of this or that soup'. I made extra when I fixed this so we are having it again tonight. Ingredients:
4 large boneless skinless chicken breasts |
1/4 cup flour |
3 tablespoons butter |
1 cup mushroom, sliced |
1/2 cup chicken broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup mozzarella cheese |
1/3 cup parmesan cheese |
1/4 cup green onion, sliced |
Directions:
1. Flatten chicken if needed, as you want it to fry quickly.
2. Put flour in a zip lock bag and coat the chicken lightly.
3. Melt butter in a skillet and brown chicken about 2 minutes per side and place in a greased baking pan.
4. I used my Pamper Chef's stone cake pan and did not have to grease it since my stone is nicely seasoned.
5. Sauté mushrooms in the same skillet until tender.
6. Add broth, salt and pepper to mushrooms and bring to a boil for 5 minutes. You want to reduce the liquid by about half of the original volume.
7. Spoon over chicken and bake uncover in a 375-degree oven for 15 minutes.
8. Sprinkle with cheeses and top with the green onions returning to the oven to bake for 5 more minutes.
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