Chicken Breasts with Cheese, Mushrooms & Onions

Total Time
50mins
Prep 10 mins
Cook 40 mins

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 Nutrition

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.

Reviews

(3)
Most Helpful

This is a keeper for sure! I was looking for a recipe to use up some baby portobellas and chicken breasts and found this one. I didn't have any white wine so I substituted chicken broth. It turned out great! We liked it so much that we're making it again next Sunday for a family dinner. Thanks!

Linda's Kitchen April 14, 2003

Excellent! I used Mozzarella and it was lovely! Will make again for sure. Served it over rice--everyone enjoyed it. Simple to prepare and good flavors! Thank you!

rewoodies4 April 11, 2007

This dish was tremendous I had to substitute can mushrooms for fresh and i used monterey jack cheese. VERY GOOD

boots February 09, 2003

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