Mushroom Almond Chicken

Mushroom Almond Chicken

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I was excited by this recipe because fresh sauteed mushrooms make me happy. The mushrooms were delicious, but I would recommend not baking the mushrooms with the chicken as they don't seem to ad...

This was excellent. I used leftovers to make a chicken and wild rice soup from this site, which was excellent as well.

This recipe was nice! A good alteration or two and I would have given it 5 stars, but I agree with the other reviewer that the basil is very overpowering, and I think next time, I will simply om...

Other stories that may interest you