Chicken Angelo

"This dish is wonderfully simple and looks very elegant when served. You will impress your guests and family with this one. My step sister in law gave me this one. Thanks Diane!"
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  • Place half of the mushrooms in a 13x9 baking pan.
  • Dip chicken in beaten eggs and roll in bread crumbs.
  • In skillet, melt butter over medium heat. Brown both sides of chicken for 2-3 minutes on each side.
  • Place chicken on top of mushrooms.
  • Arrange remaining mushrooms on chicken.
  • Top with cheese.
  • Add chicken broth to pan.
  • Bake at 350 deg. F. for 30-35 minutes.
  • Serve over hot cooked noodles or rice. Top with fresh parsley.

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  1. thecakeladyrocks
    I think this recipe has great potential however; not sure if ingredients and steps were left out. The mushrooms were floating in the chicken broth after 30 minutes and were still uncooked. I removed the chicken(very moist and tender-Yum) and covered with foil. I poured the broth and mushrooms into a saute pan and added minced garlic with a generous grind of black pepper. I let these cook on medium heat for about 12 minutes while the broth reduced to about half. I poured the mushroom sauce on top of the chicken to serve. If the chef see's this review please respond if something was left out on the original submission. Thanks
  2. bookwyrm305-kj
    This is a family favorite. I first found the recipe in a Taste of Country magazine. Even the finickiest of eaters in my family gobble it up. One dish that appeals to all and one I recommend to the new brides in our family, just starting out on their own culinary journey.


<p>I am an estate planning and asset protection attorney.&nbsp;&nbsp;I have one daughter, Jacqueline, who was born 6/26/2007.&nbsp;&nbsp;</p> <p>Since I cannot afford to eat at upscale restaurants every night of the week, I cook to meet my high standards for variety, quality, and creativity in my meals. Recipezaar has made it so incredibly easy to meet these goals!!! <br /><br />I am totally obsessed with cooking, and I couldn't stop if I wanted to. It is as natural to me as breathing. I can remember looking through my mother's cookbooks as soon as I could read. While I mostly prefer modern recipes, I do have some old time favorites. I use the same Betty Crocker cookbook my mother uses. It is the 2nd Edition Betty Crocker cookbook reprinted in 1956. I found it at a used book store. I also use a Pillbury cookbook, a Fanny Farmer cookbook, The New Basics Cookbook and Great Good Food (both by Julee Ross). I also find good recipes in Cooking Light and Southern Living magazines. <br /><br />While I have discovered and love Paula Deen, my cooking is taking a new direction. I am trying to eat more monounsaturated fatty acids (MUFAs), less saturated fats, more fruits, vegetables, whole grains, and fiber, and more omega 3s, i.e., basically the Mediterranean diet. I am doing it not only to maintain a healthy weight, but also for my long term health. I am not saying goodbye to all the luscious things I used to eat, I am just changing how much of those I eat. <br /><br />I am probably somewhat demanding in my reviews. If the recipe is not a WOW meal, I probably won't give it a 5 star rating. With so many recipes on 'Zaar, there is no reason to settle for less than 5 stars every night of the week! <br /><br />I have recenlty become interested in foodie fiction, since I am a foodie! Someday I will write a book that involves cooking. I am not sure if I should write a fiction book or non fiction, but I know that I love to read anything that involves cooking. <br /><br /><img src= border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src= border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src= border=0 alt=Photobucket /></p>
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