Wednesday, November 9, 2011

Chicken with Mushrooms

This is so easy and so flavorful. You could make this, and freeze before the baking step. Then, thaw and bake for easy dinner night. So yummy.

  • 3 cups sliced mushrooms
  • 4 skinless, boneless chicken breast halves
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs
  • salt, pepper and Italian seasoning to taste
  • 2 tablespoons butter
  • Garlic
  • 6 ounces mozzarella cheese, sliced (I used pre-shredded pizza cheese)
  • 3/4 cup chicken broth
  • 1  can cream of mushroom soup

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Saute the mushrooms in a little oil and garlic to desired tenderness.
  3. Place the mushrooms in a 9x13 inch pan.
  4. In separate bowl, mix the chicken broth with cream of mushroom soup. Set aside.
  5. Dip chicken into beaten eggs, then roll in bread crumbs, salt, pepper and seasoning.
  6. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, then pour the soup/broth mixture over the chicken, and top with mozzarella cheese. 
  7. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
  8. Serve over noodles or rice.

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