Chicken Breasts with Cheese, Mushrooms & Onions

“a VERY VERSATILE DISH THAT YOU CAN CHANGE TO SUIT YOUR TASTE. INSTEAD OF MOZZARELLA, YOU CAN SUBSTITUTE SWISS, EDAM, OR MONTEREY JACK WITH JALAPENOS FOR A LITTLE EXTRA KICK.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT OVER TO 350.
  2. COMBINE FLOUR WITH SALT, PEPPER, PARSLEY, AND DILL WEED.
  3. LIGHTLY DREDGE CHICKEN IN FLOUR MIX.
  4. IN LARGE HEAVY SKILLET MELT 2 TBLS BUTTER.
  5. ON MEDIUM HEAT, SAUTE CHICKEN TILL BROWN ON BOTH SIDES.
  6. REMOVE CHICKEN TO GLASS BAKING DISH.
  7. ADD ANOTHER 2 TBLS BUTTER TO SKILLET.
  8. SAUTE MUSHROOMS AND ONIONS UNTIL ONIONS ARE A VERY LIGHT BROWN COLOR.
  9. ADD WINE.
  10. REDUCE HEAT AND SIMMER ABOUT 3 MINUTES.
  11. POUR MIXTURE OVER CHICKEN AND COVER.
  12. BAKE 20 MINUTES.
  13. REMOVE COVER AND SPRINKLE CHEESE ON TOP.
  14. BAKE FOR 10 MINUTES UNCOVERED UNTIL CHEESE IS MELTED AND BUBBLY.
  15. SERVE OVER RICE OR WITH MASHED POTATOES.
  16. PASS PARMIGANA CHEESE, IF DESIRED.

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