Served on a Bed of Zucchini & Squash Noodles
A light sauce made with sherry and broth adds a lovely flavor to these chicken fillets. Mushroom slices, green onion and cheese perfect it. What a delightful dish! Especially served over spinach and squash noodles.
You can never have too many ways to cook chicken breasts. When you eat them often it is so nice to have a variety. This particular recipe has just been added to our regular rotation. It’s easy to put together, yet looks pretty enough to serve guests, and tastes wonderful.
The key to cooking chicken breasts is not to overcook them. To make that easier, we’ve sliced the breasts into butterfly fillets, that is, sliced in half crosswise so you have large slices only 1/4 inch thick. If you need to, pound or roll the slices thinner once halved. Then they only need a few minutes to cook on each side, for moist, tender bites.
The finished dish is a healthy, light meal sure to please. Of course you can serve the chicken over pasta, rice, or potatoes if you prefer. It is very filling with the vegetable noodles too, and a great way to increase your veggie intake.
Give it a try. I think you will be back for more!
Serves: 3 to 4 servings
- 8 oz package sliced fresh mushrooms
- 4 tablespoon butter melted
- 2 or 3 chicken breasts, boneless, skinless
- ½ cup all-purpose flour
- ¼ cup marsala wine
- ½ cup chicken broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup shredded mozarella cheese
- ¼ cup parmesan cheese
- 2 green onions, chopped
- Spinach and Squash Noodles
- 2 cups fresh spinach
- 1 zucchini, spiralized
- 1 crookneck or yellow squash, spiralized
- Preheat oven to 400 degrees.
- Oil or spray a 9x12 baking pan.
- Coat chicken pieces with flour.
- In a large skillet, melt 2 tablespoons butter.
- Saute mushrooms for 4 minutes or until tender. Remove from pan and set aside.
- Add an additional 2 tablespoons butter.
- Saute chicken pieces 3 to 4 minutes each side. If you need to do it in batches add another tablespoon of butter as necessary.
- As you remove from skillet, set in the oiled baking pan.
- Once removed from pan, set aside skillet and the drippings for the sauce.
- Spread the cooked mushrooms over the chicken pieces in the baking pan.
- To make the sauce, add the chicken broth, sherry, salt and pepper to the pan drippings.
- Simmer at a lower temp for 10 minutes. Then gently pour over chicken and mushrooms.
- Top with cheese.
- Bake for 10 to 15 minutes until cheese is melted.
- While it is baking, cook the spiraled squash in the microwave for 2 minutes (or stove top in minimal water).
- Add spinach and cook one additional minute, until the spinach is wilted.
- Dish the squash and spinach onto a serving platter.
- Top with the finished chicken, spooning some of the sauce in the baking pan onto the chicken.
- Serve hot.
For this recipe, one of the clever little “Spiralizers” comes in very handy. This hand gadget is very small so it takes little space in a drawer to store, and it washes easily, even in the dishwasher. Each end offers a different size, one more spaghetti sized (about 1/8 inch) and the other a linguini/fettuccine size (1/4 inch). It’s easy to use, and the resulting noodles make an amazing substitute (or addition) for regular noodles. You can use it for all sort of veggies and all kinds of recipes.