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Baked Mushroom Chicken Recipe

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Here's a way to dress up chicken breasts for a family dinner or party, using fresh mushrooms, green onions and two kinds of cheese. It's a recipe I can count on to yield tender and flavorful chicken every time. -Barbara McCalley, Allison Park, Pennsylvania

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Baked Mushroom Chicken Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 311 calories, 16 g fat (9 g saturated fat), 109 mg cholesterol, 575 mg sodium, 8 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Baked Mushroom Chicken in Taste of Home June/July 2004, p33

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Reviews for Baked Mushroom Chicken (31)

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Reviewed on Feb. 08, 2012 by debnbrian

I have made this recipe numerous times since the first time I served it to my family. It is excellent. We add additional mushrooms since we love them.

Reviewed on Jan. 31, 2012 by GramCarol

This is just the best chicken recipe. We love it.

Reviewed on Dec. 31, 2011 by lorileet

This is the most amazing tender chicken ever, my whole family loves this and when my son comes home from college he always asks me to make this. Along with the mushrooms I will often add green peppers and onions. Turns out everytime!

Reviewed on Dec. 09, 2011 by aeg2t

This was so easy to make and so delicious!! I added the whole package of mushrooms instead of just one cup, and I did 1/4 cup chicken broth and 1/4 cup white wine... I HIGHLY recommend this!

Reviewed on Dec. 05, 2011 by spiker1

great recipe!

Reviewed on Oct. 16, 2011 by EmmOswa

This was delicious, I was feeling creative so I made some modifications. I added a few splashes of white wine for flavour, sautéed some garlic and onion in with the mushrooms . I also added some season salt to the flour mix. Served with asparagus and dill cream sauce...YUMMY!

My boyfriend gave it a 9/10 and said that I need to "remember this one"

Reviewed on Aug. 26, 2011 by Leahsimone

Really enjoyed this recipe. It was delicious and simple. The only thing I did differently was saute the green onions with the mushrooms. I served it with garlic egg noodles and broccoli. Even my 8 yr. old and 5 yr. old liked it. They cleaned their plates!

Reviewed on Aug. 22, 2011 by Cathy Rapp

Always looking for good, relatively easy to prepare, and able bake ahead if needed chicken recipes; this one is a keeper! We doubled the cheese, scallions, and sauce quantities.

Reviewed on Jul. 04, 2011 by hsoray

Tender and flavorful describes this dish. The family goes wild over it. It's simple and great tasting.

Reviewed on Mar. 23, 2011 by mtheel

I made this and it was very good, but I'mm confused that you start out with 1/2 cup broth and it says to reduce it to 1/2 cup. It ended up reducing to almost nothing (because I didn't realize it would go so fast) so I added another 1/2 cup broth to pour over the chicken.

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