Recipe by MAMA1101
"I hope you enjoy this little recipe. Looking for something different to make, I happened to throw this together on a whim and it turned out to be a big hit!"
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butter flavored cooking spray
skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package
sliced fresh mushrooms
dry mesquite flavored seasoning mix
ready to serve soup with baked potato, bacon and chives
My husband gave this high ratings. He loves mesquite flavor and he said the chicken was very tender. I didn't pound the chicken as I didn't mind cooking it a little longer. I coated the chicken in mesquite seasoning and let it sit for a few hours and didn't add any more mesquite seasoning later. Then I coated the bottom of the dutch oven with plenty of vegetable oil and 1 tbs butter, heated it to sizzling, and cooked the chicken, browning on each side and basting with pan juices, until done, about 20 minutes. Then I melted cheddar cheese on top. Then I took the chicken out, added the mushrooms, oregano, and salt, and when the mushrooms were tender I added a cup of my homemade potato soup. This eliminated having to remove the mushrooms. My soup has carrots and celery in it and my husband said that really added to the flavor. I don't eat chicken so I have to go on his recommendations and he gave it 5 stars.
I made this for my family and reduced the mesquite seasoning (for the second entry - to 1 tsp) and my family loved it. Thanks for sharing
* Percent Daily Values are based on a 2,000 calorie diet.
Mama Silva's Mesquite Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 70
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