Flexible Chicken Success

"This is a variation on Chicken alba from the NY Times cookbook. It is very flexible ingredient-wise, time and temp-wise, etc. Anyone can make it successfully."
 
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Ready In:
45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Pound chicken to even out thickness (can skip this if you hate to do it).
  • Flour chicken.
  • Add salt and pepper to taste.
  • Brown chicken lightly-- don't need to cook all the way.
  • Put chicken in large casserole or roasting pan in one layer.
  • In the same frying pan, melt a little butter or use oil and saute mushrooms until lightly browned. (Can skip this step too.)
  • Place mushrooms on top of chicken.
  • Melt more butter or oil and saute onion until soft. (This is not in the original but I like onions. Leave them out if you don't or they don't like you.)
  • Place onions on top of mushrooms.
  • Add some parsley, seasoning salt or no-salt seasoning, if you want.
  • Cover with cheese.
  • Original recipe uses portabella mushrooms and fontina cheese I think, but mozzarella is fine. Swiss would probably be good too.
  • Bake for about 20 minutes at 375 degrees or so. Longer at a lower temperature or less at higher. Basically you want to cook the chicken, melt the cheese and get some juices in the pan.
  • Essentials are chicken, mushrooms and cheese. This is really good with rice, but noodles might be tasty too.
  • I've also made a version using puff pastry which is pretty and delicious but more work.
  • Another variation I tried used some additional vegetables like peppers, zucchini and tomatoes. It was good, but I like the standard version.

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RECIPE SUBMITTED BY

Librarian, unemployed right now. Love to read, sing, listen to music.
 
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