Mom loves it when Mark makes this recipe especially in the dutch oven. Very, very delicious!!
4 Boneless Skinless Chicken Breasts
¼ C. Flour
3 Tbsp Butter, divided
3 Tbsp Butter, divided
1 C. Fresh Mushrooms, sliced
½ C. Chicken Broth
½ C. Chicken Broth
¼ tsp Salt
1/8 tsp Pepper
1/8 tsp Pepper
1/3 C. Mozzarella Cheese, shredded
1/3 C. Parmesan Cheese, grated
1/3 C. Parmesan Cheese, grated
¼ C. Green Onions, sliced
Flatten each chicken breast half to ¼ inch 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 Tbsp butter on both sides. Transfer to a greased 11-in x 7-in x 2-in baking dish. In the same skillet, sauté 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 ½ cup. Spoon over chicken. Bake uncovered, at 375 for 15 minutes. Sprinkle with cheeses and onions. Bake 5 minutes longer or until the chicken juices run clear.
Flatten each chicken breast half to ¼ inch 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 Tbsp butter on both sides. Transfer to a greased 11-in x 7-in x 2-in baking dish. In the same skillet, sauté 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 ½ cup. Spoon over chicken. Bake uncovered, at 375 for 15 minutes. Sprinkle with cheeses and onions. Bake 5 minutes longer or until the chicken juices run clear.
1 comment:
That sounds absolutely delicious!
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