Chicken Mozzarella With Mushrooms in a Light Chicken Stock |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this from an old recipe book belonging to my in-laws. The original recipe is for boned turkey breast. The stock ensures the turkey is nice and moist but I do like it better with chicken. Either way it will always go down a treat! Ingredients:
225 g chicken breasts |
100 g button mushrooms |
75 g sliced mozzarella cheese |
25 g plain flour |
2 knorr chicken stock cubes |
salt and pepper |
Directions:
1. Beat the chicken fillets flat and cut into two pieces each.
2. Season well with salt and pepper.
3. Coat the chicken with the flour.
4. Fry the chicken until golden brown (10 -15mins)
5. Transfer to shallow oven dish.
6. Fry the mushrooms in the pan for 5 mins, then spoon them over the chicken.
7. Add the stock to the pan until reduced by half, then pour it over the chicken.
8. Bung your mozzarella onto the chicken, pop the oven dish into the grill until the cheese has lightly browned.
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