Solo Chicken Potato Bake with Mushrooms

"The mushroom covered chicken will be very tender, and can be lifted onto a plate with a slotted spoon. The juices from the dish will be slightly thickened and will flavor any green vegetable. If you wish, thinly sliced onions can be mixed into the bed of potatoes. Cooking is a Creative Sport."
 
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photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:
50mins
Ingredients:
8
Serves:
1
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ingredients

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directions

  • Preheat an oven to 350 degrees (f).
  • Thinly slice, but do not peel one potato,mix with the olive oil, and layer into the bottom of a 1 and 1/2 quart baking dish.
  • Sprinkle the dill weed and paprika on top of the potatoes.
  • Cover both sides of the chicken breast with the salt and pepper and place on top of the pototoes.
  • Pour the mushrooms, and the liquid from the can over the chicken.
  • Bake for 45 minutes or until the internal temperature of the chicken is at least 165 (f).

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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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