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Nutrition Facts
Serving Size 1 (208g) Recipe makes 4 servings
Calories 309
Calories from Fat 134		(43%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 8.6g	43%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 566mg		23%
Potassium 428mg		12%
Total Carbohydrate 7.7g		2%
	Dietary Fiber 0.6g	2%
	Sugars 0.7g
Protein 34.7g		69%
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July 1 ~ July 31

Lvs2Cook

Baked Mushroom Chicken I I

Recipe #151146 | 42 min | 15 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Charlotte J
Jan 10, 2006

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'. Friday's Pal has this recipe posted but she has a couple of extra ingredients in her's. I made extra when I fixed this so we are having it again tonight.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: S&KMommy

On Oct 13, 2009

My husband and I loved this! Quite possibly my favorite chicken recipe. I doubled the sauce and added about a tbsp. of cornstarch to thicken it more. I also breaded the chicken with seasoned panko breadcrumbs. Excellent served with roasted asparagus. Thank you so much for sharing this recipe!

0 people found this review helpful

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From: Chef #384043

On Jul 18, 2009

I am getting ready to make this for the third time. I find myself craving it! I also double the mushrooms. The last time I made it, I added a little too much broth and it really did mess up the consistency of the sauce. I also cut my chicken breast in half so that they are thinner and get coated with all of the yummy flavors. Thanks for such a wonderful recipe that is easy and company worthy.

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From: LonghornMama

On Feb 11, 2006

Absolutely fantastic! Everyone enjoyed this dish. Tender chicken, topped with flavorful mushrooms and melted cheese. Attractive, easy and quick to fix. Made from simple ingredients that are likely to be on hand. Would be an excellent choice for company. Thanks for sharing the recipe!

4 people found this review helpful

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From: MTpockets

On Jun 14, 2007

Excellent. I loved this dish. I only had three chicken breasts so that's what I used and I think next time I'll add some garlic powder to the flour (just because I really love garlic) and I'll add about 1/2 cup more mushrooms bcause I would have liked more mushrooms because we love those too! This is an easy dish to put together, it's delicious and beautiful as well. It's something I would serve to guests. Definately a recipe that will be repeated in our home. Thank's so much for sharing!

2 people found this review helpful

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