Chicken with Mushrooms and Provolone

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
  • Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
  • In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
  • Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
  • Remove mushrooms from pan and set aside.
  • Preheat oven to 350F.
  • In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
  • Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
  • Lightly season cutlets with salt and pepper.
  • Distribute mushrooms over chicken and spoon tomato sauce over.
  • Drizzle with 1/2 cup heavy cream.
  • Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
  • Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.
Advertisement