Today I am featuring a mushroom chicken recipe smothered in the most creamy sauce made from scratch. It’s delicious enough to make for special occasions, but easy enough to serve on a weeknight. Last week my family had it for dinner over rice with a side of green beans. They loved it! The meal was so wonderfully cheesy, and the chicken had the perfect thickness giving us the best bite every time. If you are looking for a new chicken recipe, you need to try brandviagra this one tonight.

First cut each breast in half lengthwise.

Flatten each chicken breast half with the flat side of a meat mallet between two pieces of wax paper.

Then coat each chicken piece with flour.

In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter.

Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it.

Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese.

Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.

Serve with rice and enjoy!

Mushroom Chicken

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Ingredients

  

• 4 chicken breasts (cut each breast lengthwise to make 8 pieces)
• 1/4 cup flour (for coating the chicken)
• 1 tablespoon flour (for the sauce)
• 3 tablespoons butter
• 8 oz. can sliced mushrooms (drained)
• 1 cup chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese

Instructions

 

• First cut each breast in half lengthwise. Flatten each chicken breast half with the flat side of a meat mallet. Then coat each chicken piece with flour. In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter. Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it. Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese. Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.