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Baked Chicken and Mushrooms Recipe

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I made up this dish years ago, and it still remains a family favorite. It's a fast and healthy weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana

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Baked Chicken and Mushrooms Recipe

Prep: 5 min. Bake: 30 min.

Yield: 6 Servings

5 30 35

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Directions

Arrange chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken.
Bake 10-15 minutes longer or until a meat thermometer reads 170°. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Analysis: One serving (1 chicken breast half) equals 198 calories, 6 g fat (3 g saturated fat), 79 mg cholesterol, 361 mg sodium, 3 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat.

Originally published as Baked Chicken and Mushrooms in Light & Tasty April/May 2004, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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