Hello, peeps! I’m trying to sneak this post in before Macy starts fighting her nap again, uuuggghhhh. Anyway, I love mushrooms and so does Wayne, so this recipe seemed like a winner. It turned out really well. The chicken was moist, and the swiss cheese somehow made the whole dish taste like chicken marsala, but no wine was involved.
A couple tips: if your chicken breasts are ginormous like mine, slice them in half width-wise to make thinner chicken cutlets. They cook a lot faster that way. I only used two large breasts to make four thinner ones. Also, be sure to season your mushrooms and chicken well with salt and pepper. Even though you’re using seasoned bread crumbs, it needs salt, trust me. I served this with egg noodles, but rice would be good, too. According to some of the reviews on the original recipe, you could try mixing the mushrooms with a can of cream of mushroom soup if you wanted a more “saucey” dish.
Chicken with Mushrooms
Another allrecipes.com recipe, slightly modified
- 4 skinless, boneless chicken breast halves
- 2 – 8 oz packages sliced mushrooms
- salt, pepper, garlic powder
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 Tbsp butter
- 4 slices swiss cheese
- 3/4 cup chicken broth
- Spray an 8×13″ baking dish with cooking spray. Preheat oven to 350.
- In a large skillet, saute the mushrooms in a little olive oil. Season well with salt, pepper, and garlic powder. Spread the cooked mushrooms in the bottom of your baking dish and set aside.
- Melt butter in the skillet you cooked the mushrooms in.
- Dredge the chicken in the beaten eggs, then the bread crumbs, and place into hot skillet with butter. Saute both sides until browned.
- Place chicken on top of mushrooms, then top each breast with a slice of cheese.
- Pour the chicken broth evenly into the bottom of the baking dish.
- Bake until chicken is cooked through. Mine took about 20 minutes because my chicken was pretty thin, but yours may take longer.