Ingredients
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4
-
1/4
-
3
-
1
-
1/2
-
1/4
-
1/8
-
1/3
-
1/3
-
1/4
-
-
-
-
-
Directions
Baked Mushroom Chicken I I,My friend Windy gave me this recipe the other day. It was easy to make and was a nice change to those recipes that call for a can of ‘cream of this or that soup’. Friday’s Pal has this recipe posted but she has a couple of extra ingredients in her’s. I made extra when I fixed this so we are having it again tonight.,Excellent! The chicken came out super moist and delicious. I added some beer to the mushrooms. I also added 1 Tablespoon of corn starch to 1/8 cup of cold water, mixed well. Then added to the broth mixture in the last minute. It was the perfect amount for the chicken, but next time I will use make more broth for the rice.
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Steps
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1
Done
|
Flatten Chicken If Needed, as You Want It to Fry Quickly. |
|
2
Done
|
Put Flour in a Zip Lock Bag and Coat the Chicken Lightly. |
|
3
Done
|
Melt Butter in a Skillet and Brown Chicken About 2 Minutes Per Side and Place in a Greased Baking Pan. |
|
4
Done
|
used My Pamper Chef's Stone Cake Pan and Did not Have to Grease It Since My Stone Is Nicely Seasoned. |
|
5
Done
|
Saut Mushrooms in the Same Skillet Until Tender. |
|
6
Done
|
Add Broth, Salt and Pepper to Mushrooms and Bring to a Boil For 5 Minutes. You Want to Reduce the Liquid by About Half of the Original Volume. |
|
7
Done
|
Spoon Over Chicken and Bake Uncover in a 375-Degree Oven For 15 Minutes. |
|
8
Done
|
Sprinkle With Cheeses and Top With the Green Onions Returning to the Oven to Bake For 5 More Minutes. |
