This chicken took a bit to prepare, but was so worth the time. It was heavenly!! My family ate every bit of it.
Cheesy Mushroom Chicken
1 1/2 cups sliced mushrooms
1/2 cup diced onions
2 Tablespoons butter
Melt butter in a saute pan over medium heat. Cook the mushrooms and onions until tender. Remove from pan and set aside.
12 chicken tenders (or 3-4 chicken breast cut in to tenders)
1/3 cup flour
1/3 cup bread crumbs
1/2 teaspoon seasoning salt
1/2 teaspoon garlic
Olive Oil
Mix flour, bread crumbs, seasoning salt and garlic together in a shallow bowl.
Heat 1-2 tablespoons of Olive Oil in the saute pan (use the same one you cooked the mushroom and onions in) on medium high heat.
Dip each chicken piece in the flour mixture to coat each side. Place in saute pan. Cook until browned and then flip and cook the other side (approximately 3-4 minutes each side). Add a little more oil as needed. You will have to cook them in batches. Place them in a lightly greased 9x13 casserole dish when browned.
Preheat the oven to 350 degrees. Then make the sauce.
Sauce
2 Tablespoons flour
2 Tablespoons butter
1/2 teaspoon minced garlic
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Balsamic Vinegar
Melt butter on medium high heat. Add garlic and saute for 1 minute. Stir in flour until it is a paste. Add the rest of the ingredients and cook stirring constantly. Bring to a boil and stir until sauce thickens just a bit. Pour over top of the chicken.
Bake at 350 degrees for 20 minutes then top with:
1/2 cup shredded Mozzarella or Swiss cheese
1/4 cup grated Parmesan cheese
Return to the oven and cook 10 more minutes or until chicken is thoroughly cooked.
1 1/2 cups sliced mushrooms
1/2 cup diced onions
2 Tablespoons butter
Melt butter in a saute pan over medium heat. Cook the mushrooms and onions until tender. Remove from pan and set aside.
12 chicken tenders (or 3-4 chicken breast cut in to tenders)
1/3 cup flour
1/3 cup bread crumbs
1/2 teaspoon seasoning salt
1/2 teaspoon garlic
Olive Oil
Mix flour, bread crumbs, seasoning salt and garlic together in a shallow bowl.
Heat 1-2 tablespoons of Olive Oil in the saute pan (use the same one you cooked the mushroom and onions in) on medium high heat.
Dip each chicken piece in the flour mixture to coat each side. Place in saute pan. Cook until browned and then flip and cook the other side (approximately 3-4 minutes each side). Add a little more oil as needed. You will have to cook them in batches. Place them in a lightly greased 9x13 casserole dish when browned.
Pour the mushroom/onion mixture evenly over top of the chicken.
Sauce
2 Tablespoons flour
2 Tablespoons butter
1/2 teaspoon minced garlic
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Balsamic Vinegar
Melt butter on medium high heat. Add garlic and saute for 1 minute. Stir in flour until it is a paste. Add the rest of the ingredients and cook stirring constantly. Bring to a boil and stir until sauce thickens just a bit. Pour over top of the chicken.
1/2 cup shredded Mozzarella or Swiss cheese
1/4 cup grated Parmesan cheese
Return to the oven and cook 10 more minutes or until chicken is thoroughly cooked.
Definitely a keeper!
Enjoy!
Gosh this looks so yummy I can't wait to try it~!
ReplyDelete