Chicken Breasts with Cheese, Mushrooms & Onions |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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a VERY VERSATILE DISH THAT YOU CAN CHANGE TO SUIT YOUR TASTE. INSTEAD OF MOZZARELLA, YOU CAN SUBSTITUTE SWISS, EDAM, OR MONTEREY JACK WITH JALAPENOS FOR A LITTLE EXTRA KICK. Ingredients:
1/2 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons chopped parsley |
1 teaspoon dill weed |
4 chicken breasts, about 1/4 inch thick |
4 tablespoons butter |
1 lb fresh mushrooms, sliced (baby portobella or white button) |
1 onion, thinly sliced |
1/2 cup dry white wine |
1/2 lb mozzarella cheese, shredded |
freshly grated parmesan cheese |
Directions:
1. PREHEAT OVER TO 350.
2. COMBINE FLOUR WITH SALT, PEPPER, PARSLEY, AND DILL WEED.
3. LIGHTLY DREDGE CHICKEN IN FLOUR MIX.
4. IN LARGE HEAVY SKILLET MELT 2 TBLS BUTTER.
5. ON MEDIUM HEAT, SAUTE CHICKEN TILL BROWN ON BOTH SIDES.
6. REMOVE CHICKEN TO GLASS BAKING DISH.
7. ADD ANOTHER 2 TBLS BUTTER TO SKILLET.
8. SAUTE MUSHROOMS AND ONIONS UNTIL ONIONS ARE A VERY LIGHT BROWN COLOR.
9. ADD WINE.
10. REDUCE HEAT AND SIMMER ABOUT 3 MINUTES.
11. POUR MIXTURE OVER CHICKEN AND COVER.
12. BAKE 20 MINUTES.
13. REMOVE COVER AND SPRINKLE CHEESE ON TOP.
14. BAKE FOR 10 MINUTES UNCOVERED UNTIL CHEESE IS MELTED AND BUBBLY.
15. SERVE OVER RICE OR WITH MASHED POTATOES.
16. PASS PARMIGANA CHEESE, IF DESIRED.
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