Baked Mushroom Chicken
Total TimePrep: 20 min. Bake: 20 min.
My go to now. Always elegant to serve. Easy and tasty.
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Very nice! I loved that it was quick to make. Following ideas from other reviewers, I sliced my large chicken breasts (2) in half. That worked well. I also added 1/4 C white wine to the sauce, and the little remaining flour left after dredging the breasts to thicken it a little. I was heavy on the mushrooms, cause we love them. I added some snipped fresh rosemary and chives to the sauce because we love fresh herbs. I served over zucchini noodles and asparagus that were sautéed in olive oil, garlic and a sprinkling of parmesan cheese. It was delightful. The only change I will make next time is to double the sauce. We would have enjoyed more over our "zoodles". Would serve this to company!
Ok, I just made this. I didn't have any green onions so had to leave them off. Still very, very good! Thanks to Gail for the idea to cut the chicken breasts in half. Worked perfectly. There's nothing about this recipe I would change. Thanks for sharing! I should say I rarely create accounts on websites, but I did here just to rate the recipe. :-)
This has got to be one of my favorite baked chicken dishes. It is easy and doesn't seem like it would be that flavorful but it is! So glad I tried it. Whole family gave it a thumbs up. Make sure you use every drop of mushroom sauce on the chicken breasts, and we used a good amount of green onions because we like them.
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Very tasty! Instead of pounding the chicken breasts, which were large, I sliced them in half, which worked well. I also used a heavy hand with the mushrooms, because I like them.
Made this last night - so easy - so good.