Prep 25 mins
Cook 20 mins
This is a variation on Chicken alba from the NY Times cookbook. It is very flexible ingredient-wise, time and temp-wise, etc. Anyone can make it successfully.
- 4 -8 chicken cutlets
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 -12 ounces mushrooms, sliced
- 1 onion, sliced
- 8 -16 ounces mozzarella cheese, sliced or shredded
- 2 -4 tablespoons butter or 2 -4 tablespoons oil
- 1 teaspoon parsley (optional)
- 1⁄2 teaspoon seasoning salt (optional)
- 1⁄2 teaspoon sodium-free seasoning (optional)
- Pound chicken to even out thickness (can skip this if you hate to do it).
- Flour chicken.
- Add salt and pepper to taste.
- Brown chicken lightly-- don't need to cook all the way.
- Put chicken in large casserole or roasting pan in one layer.
- In the same frying pan, melt a little butter or use oil and saute mushrooms until lightly browned. (Can skip this step too.)
- Place mushrooms on top of chicken.
- Melt more butter or oil and saute onion until soft. (This is not in the original but I like onions. Leave them out if you don't or they don't like you.)
- Place onions on top of mushrooms.
- Add some parsley, seasoning salt or no-salt seasoning, if you want.
- Cover with cheese.
- Original recipe uses portabella mushrooms and fontina cheese I think, but mozzarella is fine. Swiss would probably be good too.
- Bake for about 20 minutes at 375 degrees or so. Longer at a lower temperature or less at higher. Basically you want to cook the chicken, melt the cheese and get some juices in the pan.
- Essentials are chicken, mushrooms and cheese. This is really good with rice, but noodles might be tasty too.
- I've also made a version using puff pastry which is pretty and delicious but more work.
- Another variation I tried used some additional vegetables like peppers, zucchini and tomatoes. It was good, but I like the standard version.