At a "Home, Family, & Personal Enrichment" activity in South Ogden, a (wonderful!) woman named Shelly gave us some great cooking tips, as well as a few of her easy, delicious favorite recipes. This is one of those recipes and it is delicious! (Admittedly, Ben and I love it more than the kids, but they like it okay.)
Ingredients:
4 boneless chicken breasts
1/4 C flour
3 T butter, divided
1 C fresh mushrooms, sliced
1/2 C chicken broth
1/8 t pepper
1/3 C shredded mozzarella cheese
1/3 C grated Parmesan cheese
1/4 C green onions, sliced
Directions:
Flatten each chicken breast (I don't do this, but it would probably be better if I did.). Place flour in a resealable bag and add chicken. Seal and shake to coat.
Melt 2 T butter in a skillet and brown chicken on both sides. Transfer the chicken to a greased baking dish.
Saute mushrooms in the remaining butter. Add broth and pepper. Boil for 5 minutes.
Put the mushrooms over the chicken, then top with the cheeses and the green onions. Bake at 375 for 15 minutes. Ta da!
I like to serve with a green salad and either brown rice or breadsticks. (Shelly recommends rice pilaf and a fruit salad.) Note: Ben has noticed that it seems to taste even better as leftovers the next day... y'know, when the "flavors mellow," as they say.
2 comments:
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This looks yummy! I really want to try the Asian wraps too. By the way, my kids have been rocking out to your "food" songs. Soooo Cute!
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