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Mushrooms and sherry enhance the taste of this baked chicken dish.
This recipe is:
Quick
Nutritional Analysis: 1 serving equals 192 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 291 mg sodium, 2 g carbohydrate, 1 g fiber, 24 g protein.
Originally published as Baked Mushroom Chicken in Weeknight Cooking Made Easy Annual 2005, p111
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Reviewed on Jan. 08, 2012 by sdipiazza
I cut the recipe in half; brined the chicken in 2 cups water, 1/8 cup sugar, 1/4 cup kosher salt and the juice and rind of 1/2 lemon for 30 minutes. I browned the chicken just to give it a little color before I baked it. I heated the chicken broth and sherry for a few minutes to reduce it a bit. I did not add any additional salt. I think next time I will add some rosemary or basil before baking.
Reviewed on Jan. 06, 2010 by dkindhart
Very Bland! No real flavor to the chicken and I even added italian seasoning when seasoning the chicken.
Reviewed on Oct. 31, 2009 by lssrls@yahoo.com
This is delicious !!!
Reviewed on Jul. 24, 2009 by jenluv37
This recipe was very easy to make. The chicken came out incredibly juicy. It needed a little more flavor. Next time I think I'll add some basil.
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