Smothered Chicken with Mushrooms
Author: Merry
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
- 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.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/smothered-chicken-with-mushrooms/
3.3.3077