Recipe by LIZZY9VOLT
"A dinner for two featuring pan-cooked chicken breasts topped with sauteed mushrooms and melted cheese."
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skinless, boneless chicken breast halves
fresh mushrooms, sliced
shredded mozzarella cheese
Excellent recipe! I added basil, parsley and a little oregano.I let everything simmer in the pan for 30 minutes, then added some flour to make a gravy... WHICH WAS FABULOUS!! I also cut the chicken into halves. It was EXCELLENT! We will definately have this dish again!!
This had absolutely no flavor! I even added extra garlic and some spices, but I think the juices from the chicken dilute the potency and flavor of the spices. I will not be making this again.
This is a good recipe. I have made this for years. I do it a bit differently. For step one use the same seasonings with a little flour to coat the chicken, and saute the breasts till golden. I remove the chicken to a plate. In the skillet, saute the mushrooms till tender. Then add 1C chicken broth, 1/3 C Marsalla wine. Simmer, scraping up any bits in the pan. Return the chicken and simmer till heated through. I top it with the cheese, put a lid on to melt it, then serve with linguini or a rice pilaf. Ladle the sauce with mushrooms over the cheese topped chicken It is a great variation. The recipe as is, is very flavorful, and with the light flavor of the wine sauce can really add to it.
***KimasWeiss**** I prefer this in the oven too. Follow the 1st step browning the seasoned & floured chicken. when done, put it in a baking dish. In the skillet saute mushrooms, onion if you like, then add the broth/wine and let it simmer till reduced about 1/4. Pour over the chicken and top with cheese. 25 mins @ 350 and your set.
I added one onion (cook this before adding mushrooms) with the mushrooms. I also added a clove of garlic to this and salt and peppered it. Turns out better with a combination of EVOO and butter/margarine. After the mushrooms and onions are somewhat cooked I added the chicken. Make sure you don't overcook the chicken! I seasoned the chicken with salt and pepper as well. Eyeball the cheese and sprinkle the cheese directly into the pan so it melts. Serve from the pan. I eat it with steamed white rice. Yum!
I thought this was very tasty and easy. I took the advice of another reviewer and added fresh basil and parsley. I think that really made a difference.
I KNOW I SHOULD TRY AS RECIPE STATES FIRST BUT I COULDN'T HELP MYSELF- I KNOW THIS RECIPE AS STATED WOULD BE AWESOME THOUGH- BUT.... HERE'S MY CHANGES- PLEASE REMEMBER THAT I EAT LOW CARB, SO FAT IS NOT COUNTED- 4 BONELESS CHIC BREAST- POUNDED THEM- PLACED IN A BAKING DISH AND SALTED, PEPPERED, AND SMEARED ON MINCED GARLIC- LAID SMALL SLICES OF BUTTER ON TOP-LAID BACON ON TOP OF THAT (NOT HUGE AMOUNTS PEOPLE)- BAKED AT 350 UNTIL ALMOST COOKED- TURNED ON BROILER TO CRISP BACON- COVER IN MUSHROOMS THAT I HAD SAUTEED IN PAN WITH BUTTER AND COVERED WITH MOZZARELLA- RAN BACK UNTIL BROILER UNTIL MELTED- I DECIDED TO BAKE 'COZ ONCE YOU POUND 4 BREASTS ITS HARD TO COOK IN A SKILLET ALL AT ONCE- HOLY COW- IT WAS SO AWESOME AND TENDER- AND ACTUALLY BEAUTIFUL- THAT CHEESE UNDER THE BROILER STARTS TO JUST GET COLOR LIKE IT DOES ON A PIZZA- NICE PRESENTATION-
This was a huge hit. I made quite q few changes though. 1) I put 1/4 cup flour in a zip lock bag along with oregeno, parsely, basil, onion powder, garlic powder, garlic salt and black pepper. 2) I shook each piece of chicken in the bag to fully coat. 3) while the chicken was cooking for the first 12 minutes, I sautéd the mushrooms along with chopped onion and garlic. I will be cooking this again.
Flattened the chicken breasts thin and then sauteed them in an olive oil/butter combination. Added more sliced mushrooms. Two cups of mozzarella cheese for two chicken breasts is ridiculous! Just eyeballed the amount that I thought would be appropriate.
* Percent Daily Values are based on a 2,000 calorie diet.
Mozzarella Mushroom Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 380
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