Recipe by Natalie Rowe
"This is an easy recipe that will impress your guests! It can be served with rice or pasta. The dish is so wonderful, you might want to keep the side dishes plain and simple."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breasts
red wine vinegar
chopped green onion
1 (8 ounce) package
sliced fresh mushrooms
Oh, Wow! This got absolutely RAVE reviews from my boyfriend, to whom every mean is usually the same: "good." I did make a couple adjustments, though: shook the chicken up in a ziploc bag with the oil (added a little more), vinegar (and used some balsamic as well), garlic, and some seasoning salt (Alpine Touch), then put in the greased dish with more vinegar, oil, and garlic sprinkled over. Dusted with cajun and black pepper and cooked, then added a bit of chicken broth and red pepper flakes with the mushrooms/green onions. A tip: to reduce shriveling and browning of mushrooms, put the green onions over top the mushrooms. This recipe is really versatile; it was fine in the oven an extra ten minutes (with the oven shut off) while i finished up the rest of the meal. Served with Asiago Sun-dried Tomato Pasta (see review) with farfelle pasta tossed with parsley, olive oil, parmasan, and red and black pepper. I'll DEFINATELY make this again!
Sorry, but this dish was not all that tasty to my husband and I. I followed the recipe and it sure smelled and looked good, but the taste was simply mediocre.
This is WONDERFUL! Very moist chicken. The only thing different I did was put the oil, vinegar,and garlic in a zip lock bag and shook it with chicken in it. Then I put it in my baking pan.
We quite enjoyed this recipe. I read through the reviews and used some of the suggestions when I made it tonight for dinner. I used a plastic bag and put the oil, vinegar, garlic and some seasoning salt in, then tossed the chicken in and gave it all a good smooshing around, put it in a greased dish, topped it with some Creole seasoning (all I had) and then pepper, then tossed on some red pepper flakes for good measure. Chucked it in the oven as the recipe says, after 30 minutes I took it out and topped it with some baby bellas and the chopped green onions and cooked it 15 minutes more. When it came out, I topped it with the sliced swiss and let it sit whilst I whipped up some rice-a-roni angel hair pasta as a side, toasted up some BBQ bread (hubby HAS to have bread), and then it was ready to eat! We all agreed it was quite tasty, fairly simple, and made for a marvelous presentation. It DID look like something from a restaurant. Hubby even stated I should add it to my keeper file. That's high praise around here.
This chicken was really easy to make, and tasted pretty good. I followed the advice of others and marinated the chicken with the other ingredients in a big ziplock bag. Then after I put the chicken in casserole dish, I cut a small hole in the bottom of the bag and poured out the marinade on top of the chicken. It was easy and mess-free!
This was a great make-ahead recipe! Combine chicken, garlic, oil, vinegar and seasoning in a zip top bag and freeze. Then just thaw and bake - The toppings require very little prep. My whole family loved this! The chicken was moist and flavorful. We had it with steamed green beans and refrigerated mashed potatoes. Yum!
This recipe was excellent. I'm a nanny for triplets who are 8 years old and one of my boys are EXTREMELY picky. He doesn't like just any kind of food, but with this one, they all really liked a lot. I tried some too and it was yummy. The only thing that I did differently was that I put the oil, vinegar and seasonings in a bag like some of the other reviews mentioned, then i added the chicken to the bag and I left it like that in the fridge for about 4 hours to marinate. It really was awesome. Will definately make again. Can't wait to make it for my husband, he'll love it. Thanks a million.
Like previous reviews suggested, I combined the oil, vinegar, garlic, about a teaspoon of balsamic vinegar, and a little of the cajun seasoning in a slider bag and shook the chicken up in there nice and good.. after that I placed in the baking dish and sprinkled with a lot of the cajun seasoning..
this recipe was extremely easy to make, turned out great.. very very moist! this ones a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Swiss Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 178
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make lemony chicken served with a savory mushroom sauce.
Chicken, cheese, and mushrooms are wrapped in tortillas and baked.
Mushrooms take classic chicken piccata to new heights of flavor.