I made a few modifications to the recipe: I only had 2 cups mushrooms on hand. Also, I added some italian seasoning, garlic powder, onion powder, paprika, salt and pepper to the bread crumbs. I sauteed the chicken in butter with a spash of olive oil and a little crushed garlic. I did not have mozzarella cheese on hand, so I used a shredded mexican blend. I thought the sauce looked a little thin at the end of the cooking time. So, once the chicken was done, I plated the chicken and thickend the sauce in a sauce pan with a little cornstarch. We poured the sauce over the chicken and buttered eggnoodles. Very good.
My kids and hubby loved the dish. My son loves mushrooms, so he was pretty happy with his dinner.
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I made a few modifications to the recipe: I only had 2 cups mushrooms on hand. Also, I added...