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Mushroom Almond Chicken

By: Mike Talbot

"I created this recipe over years of preparing meals for hunting camps out in the backcountry. Out there, I'd cook it in a Dutch oven over a fire. It satisfies even the biggest eaters, and it's easy to double or triple the recipe."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 ounces fresh mushrooms, sliced
1 garlic clove, minced
1 tablespoon butter or margarine
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 (3 pound) broiler-fryer, skinned and cut up
3 eggs, lightly beaten
1/4 cup buttermilk
1/4 teaspoon salt
1 1/2 cups Italian-style bread crumbs
1/2 cup chopped almonds
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1 cup shredded Monterey Jack cheese

Directions

In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in crumb mixture, coating well. Place in a 13-in. x 9-in. x 2-in. baking pan; sprinkle with mushroom mixture. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 20 minutes longer. If desired, sprinkle with cheese and let stand for 5 minutes.