Smothered Chicken
Sounds tasty! Chicken, mushrooms, and cheese, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless
- 3 cups mushrooms, sliced, canned or fresh button
- 2 onions, sliced
- 2 cloves garlic, smashed and minced
- 3 tablespoons butter
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 2 eggs, lightly beaten
- 1 cup seasoned breadcrumbs, OR make from a shortcut
- 3 cups Mozzarella Cheese, shredded
- 3/4 cup chicken broth, or stock, fresh or from powder
- salt and pepper, to taste
Instructions
- Preheat your oven to 180 C. Cook mushrooms and onions in a skillet with 1 tablespoon of butter until just tender. Remove from the skillet and set aside.
- Place the eggs in a shallow bowl and in a separate bowl place the breadcrumbs. Dip chicken into beaten eggs, then roll in bread crumbs.
- Same skillet, melt the remaining butter over medium heat. Brown both sides of chicken then place chicken in a 7x11 baking dish (browning, no need to cook through), arrange onions and mushrooms on top of chicken, and top with mozzarella cheese.
- Add chicken broth and cream of mushroom soup together in a bowl and whisk until blended then pour over top of mushroom, onion, and chicken. Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Notes
The chicken will run about 70 Baht/4 breasts. The cheese will run about 220 Baht/3 cups. For 4 servings this is about $2.13 per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Seasoned Breadcrumbs.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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