This chicken breast recipe, Chicken Breasts in Mushroom Sauce, was created on the spur of the moment on Sunday. It was so delicious we ate it all without stopping to photograph it so please forgive the stock image. It looked something like chicken marsala, but it was alcohol free…and I think it tasted even better!
Foodie Friday: Chicken Breasts with Mushroom Sauce
Takes half an hour to prepare
You will need:
Two chicken breasts, flattened to about half an inch or less
- 1/4 cup Italian bread crumbs
- 1/4 cup Parmesan cheese
- 1/4 cup milk
- 1/4 teaspoon poultry seasoning
- dash of salt and pepper
- 1 medium onion, diced
- 1 small can of sliced mushrooms, drained
- 2 tablespoons of butter + additional for cooking
- 2 tablespoons of olive oil
- 1/2 can chicken broth
- 1 tablespoon of flour
In a large skillet, heat the butter until it is melted. Mix the bread crumbs, Parmesan, poultry seasoning, salt and pepper on a plate. Pour milk into a shallow bowl. Dredge each chicken breast in the milk, then in the bread crumb mixture, evenly coating both sides. CAREFULLY place them in the melted butter. Add olive oil to the pan to keep chicken from sticking. Cook on both sides until chicken is no longer pink in the middle, about 5 minutes per side. Remove chicken from heat. Carefully add more butter to the pan, then add the chopped onions, stirring until it is well-cooked and nicely browned. Add the mushrooms and carefully add the chicken broth. Stir and cook until bubbly, then add the flour, sprinkling it and stirring to avoid lumps. Cook until the sauce is the consistency of gravy, then add the breasts to the pan to reheat them. Serve hot.
While the chicken cooks, you can cook egg noodles or your favorite noodles. Serve the chicken and sauce over the noodles. It’s great!
Enjoy and Happy Foodie Friday!