Chicken Breasts in Mushroom Sauce

Chicken Breasts in Mushroom Sauce created by vrvrvr

From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Flatten chicken breasts.
  • Dip in milk, then in bread crumbs, coating well.
  • Roll up and arrange, seam down, in non-stick sprayed baking pan.
  • Cover and bake at 350 degrees for 25 minutes.
  • While chicken is baking, simmer the mushrooms and onions in wine and lemon juice.
  • Add thyme and marjoram.
  • Uncover chicken and spoon mushroom mixture over chicken.
  • Bake, uncovered, 10 to 15 minutes longer, or until chicken is tender and brown.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@BeccaB3c
Contributor
@BeccaB3c
Contributor
"From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ctiffin
    The mushrooms, wine and lemon juice do not make a sauce! You will have to saute the mushrooms and then add some broth or milk along with the wine and lemon. Otherwise, it is just chicken with mushroom topping
    Reply
  2. Darlene10
    Made exactly as directed. I was very disappointed as there was no sauce as there just wasn't enough liquid in this recipe. The chicken was flavourful but then chicken always is. I reread to make sure I didn't screw up but followed directions to a T. Sorry, it wasn't worth the effort.
    Reply
  3. vrvrvr
    Chicken Breasts in Mushroom Sauce Created by vrvrvr
    Reply
  4. vrvrvr
    Chicken Breasts in Mushroom Sauce Created by vrvrvr
    Reply
  5. vrvrvr
    Fabulous! We really adored this chicken tonight. I guess I changed the cooking technique slightly -- I pan fried the chicken breasts in olive oil after coating them in the breadcrumbs to get them nicely browned. Removed them to the baking dish and sauteed the mushrooms, green onions and spices, and deglazed the pan with the white wine and lemon juice. Spooned the mushroom mixture over the chicken breasts and baked it all, as directed, for about 35 minutes. The chicken was flavored to perfection (without salt, mind you!) and the texture was excellent, with the succulent mushrooms to accompany. Wow! Did we love this!! Serving this savory chicken dish with a brown-sugar-and-butter-crusted sweet potato casserole made for one heck of a great dinner. This chicken recipe is one for the ages. Five stars all the way! (P.S. I didn't need an entire cup of breadcrumbs; also, I dipped the chicken breasts in buttermilk instead of evaporated skim milk.)
    Reply
see 2 more icons / navigate / navigate-down
Advertisement