Yummy Chicken

Yummy Chicken

11
Jan S. 0

"This is a recipe I had at a church supper and I was very impressed. The flavour was wonderful, it stayed hot, and it tasted good served with either rice or potatoes."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 35 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Pound the chicken breast halves flat and to about 1/2 inch thick. Cut the flattened chicken breasts into several large pieces.
  2. Place the flour, salt, and pepper into a plastic bag, and drop the chicken pieces into the bag. Shake gently to coat the chicken thoroughly with flour mixture.
  3. Preheat an oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
  4. Heat the olive oil and butter in a large skillet over medium heat, and brown the coated chicken pieces on each side until golden brown, about 5 minutes per side. Place the chicken pieces into the prepared baking dish, leaving the oil and butter in the skillet. Cook and stir the mushrooms, green onions, and garlic in the hot skillet until the mushrooms give up their juice and start to brown, about 10 minutes. Spread the cooked vegetables over the chicken pieces.
  5. Pour the apple juice, lemon juice, and sugar into the skillet, stir to dissolve the sugar, and bring the mixture to a boil. Pour the sauce over the chicken and vegetables, cover the baking dish with foil, and bake in the preheated oven until the sauce has reduced and the chicken has absorbed the sauce, about 1 hour.

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This really is yummy chicken! We loved the addition of apple juice, its a great fall recipe. I served this with apple stuffing and steamed veggies.

Most helpful critical review

As written, this dish is a little bland. I have made a similar recipe (with the very same name) for more than a decade. It originally was featured in "Winners- Best Of Bridge" cookbook. A few in...

As written, this dish is a little bland. I have made a similar recipe (with the very same name) for more than a decade. It originally was featured in "Winners- Best Of Bridge" cookbook. A few in...

This really is yummy chicken! We loved the addition of apple juice, its a great fall recipe. I served this with apple stuffing and steamed veggies.

This recipe yielded a very moist chicken, somewhat bland for our taste, but pretty good otherwise. I followed the recipe exactly, but next time I would probably add more garlic and maybe a chop...

Delicious! I wasn't sure what to expect because all of the ingredients were so simple, but this really was Yummy chicken. I made some changes based on what our tastes are. I used extra mushroo...

This dish was tasty, I changed a little, but not much. When I sauteed the mushrooms and garlic I added an extra clove just to taste it up a bit and I also added a splash of Jack Daniels. About t...

Excellent. In the flour mix I add some Montreal Chicken seasoning for a little more flavor. And I added about a quarter cup of wine in with the apple juice. Cooked it for less time and it was...

Loved it!

very good! served over buttered egg noodles.

I made this for my husband's birthday dinner. Everyone loved it. I will use more mushrooms next time. Thank you for great and easy recipe.