Chicken Mozzarella With Mushrooms in a Light Chicken Stock

Total Time
45mins
Prep 15 mins
Cook 30 mins

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 Nutrition

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.
Most Helpful

4 5

We enjoyed the subtle flavors in this entree but I think next time I will add some garlic (we eat a lot of it!!!) and a few hot pepper flakes. Will also try different cheese, e.g. fontina. Whatever, made as written it is still very enjoyable and suitable for people who do not like spicy foods.

4 5

I used Turkey Thighs instead of breasts. I didn't have cubes so I followed the buillion stock mix. I blanketed my turkey with the mozarella. I think I wouldn't blanket it quite so much. We had our dinner with easy cook flavored rice and corn. It turned out to be a nice dinner. My other half was impressed with how well it turned out.