Chicken and Mushrooms Recipe
Dive into this Chicken and Mushrooms recipe. Lightly breaded chicken topped with cheese and covered in a creamy sauce with mushrooms that everyone will devour.
Servings: 6
Calories: 254kcal
Ingredients
For the Mushroom Sauce
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1 10 ounce can cream of mushroom soup
- 3/4 cup chicken broth
For the Chicken
- 2-3 large boneless skinless chicken breasts
- 2 large eggs
- 1/4 cup milk
- 1 cup bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 4-6 slices Swiss cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9 x 13 baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and garlic to the skillet, and sprinkle with salt and pepper. Cook, stirring frequently, until the mushrooms are soft. Add the mushroom soup and chicken broth to the skillet, and cook until well combined and heated through.
- To prepare the chicken, cut the chicken breasts in half horizontally to form thin fillets. In a shallow dish, whisk together the eggs and milk. In another shallow dish, whisk together the bread crumbs, garlic powder, salt, and pepper.
- Dip the chicken pieces in the egg mixture, then coat with the bread crumbs on both sides. Heat the butter in a large skillet over medium heat. Add the breaded chicken to the skillet and cook for 3-4 minutes per side, until golden brown on both sides.
- Pour half of the mushroom sauce into the prepared baking dish, then layer the chicken pieces on top. Pour the remaining mushroom sauce over the top of the chicken, and cover it with the slices of Swiss cheese.
- Bake for 35-40 minutes, until the chicken is cooked through. Serve hot with noodles, rice, or mashed potatoes.
Notes
To STORE Chicken and Mushrooms, place leftovers in an airtight container in the refrigerator for up to 3-4 days. For FREEZING, let the dish cool completely and store it in a freezer-safe container for up to 2-3 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or use the microwave in short intervals until hot.
Nutrition
Calories: 254kcal | Carbohydrates: 16g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 558mg | Potassium: 384mg | Fiber: 1g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 2mg
