Total Time
42mins
Prep 15 mins
Cook 27 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

This was a really, really, good dish. I added onion powder, paprika and pepper to the flour. I didn't pound the chicken thin, just baked it longer. I used fat free mozarella cheese, and it melted just fine. I'll definitely make this again.

5 5

YUMMMM! I loved the lightly breaded chicken. It was a nice addition to the sauce and cheeses. I used baby portabello mushrooms and it was fantastic. This was very rich, so I served it over mixed grains & rice to even it out. I will be making this again, but with sauteed onions instead of fresh green ones. Thanks!

5 5

Excellent! The chicken came out super moist and delicious. I added some beer to the mushrooms. I also added 1 Tablespoon of corn starch to 1/8 cup of cold water, mixed well. Then added to the broth mixture in the last minute. It was the perfect amount for the chicken, but next time I will use make more broth for the rice.