Chicken With Mushrooms

Delicious!!!!!!! I did use way more mushrooms then called for since everyone in my family loves them...I also used powdered chicken bouillon in place of the chicken broth and seasoned the chicken a bit for extra flavor. I made about 2 cups of the bouillon (maybe more) removed the chicken from the baking pan when done and thickened it with some corn starch which made a fabulous gravy. I also waited to the last 5 minutes or so to put the cheese on. I served this with white rice and my family absolutely loved it...very moist and tender.

The only request from my family was more gravy next time since it was so delicious over the rice. Next day leftovers (only 1 piece) was also delicious. As an added note, I sauteed the mushrooms in some olive oil first. When I made this a second time, I didn't saute them and it really didn't turn out anything like the first time. I ended up taking the mushrooms out of the baking pan and sauteed them and then put them back in the baking pan (didn't come out as good as the 1st time, but it would have been horrible otherwise). I finally realized I could update my review (thank goodness) because I wouldn't have given the review I originally did...

Chicken With Mushrooms

INGREDIENTS

3 cup mushrooms, sliced

4 boneless, skinless chicken breast, halves

2 egg, beaten

1 cup seasoned bread crumbs

2 tbsp butter

6 oz mozzarella cheese, sliced

3⁄4 cup chicken broth

INSTRUCTIONS

• Prep 15 min Cook 35 min Ready 50 min
• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9 x 13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes or until chicken is no longer pink and juices run clear.

READ MORE >>>>> Chicken With Mushrooms @ kitchme.com

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