Smothered Chicken with Mushrooms
Recipe type: Main Dish
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
  1. Preheat oven to 400 degrees.
  2. Oil or spray a 9x12 baking pan.
  3. Coat chicken pieces with flour.
  4. In a large skillet, melt 2 tablespoons butter.
  5. Saute mushrooms for 4 minutes or until tender. Remove from pan and set aside.
  6. Add an additional 2 tablespoons butter.
  7. Saute chicken pieces 3 to 4 minutes each side. If you need to do it in batches add another tablespoon of butter as necessary.
  8. As you remove from skillet, set in the oiled baking pan.
  9. Once removed from pan, set aside skillet and the drippings for the sauce.
  10. Spread the cooked mushrooms over the chicken pieces in the baking pan.
  11. To make the sauce, add the chicken broth, sherry, salt and pepper to the pan drippings.
  12. Simmer at a lower temp for 10 minutes. Then gently pour over chicken and mushrooms.
  13. Top with cheese.
  14. Bake for 10 to 15 minutes until cheese is melted.
  15. While it is baking, cook the spiraled squash in the microwave for 2 minutes (or stove top in minimal water).
  16. Add spinach and cook one additional minute, until the spinach is wilted.
  17. Dish the squash and spinach onto a serving platter.
  18. Top with the finished chicken, spooning some of the sauce in the baking pan onto the chicken.
  19. Serve hot.
Recipe by JAQUO Lifestyle Magazine at