Tuesday, February 17, 2009

Yummy mushroom chicken

Tonight's dinner was wonderful. I tried to recreate the flavor of a chicken dish that we had from On My Thyme. What I came up with was close.

First, I rubbed the bottom of a 9X13 stone baking dish with olive oil. I rolled four lightly-salted large boneless, skinless chicken breasts in Italian bread crumbs and laid them in the pan. Melted two tablespoons of butter and drizzled over the chicken. Topped the chicken with 16 oz. of sliced fresh mushrooms. Poured 1 cup chicken broth and 1/4 cup sherry over the mushrooms. I laid slices of monterey jack cheese over the top. I think that when we had the dish from OMT, it was provolone, but Jack was what I had.

Baked it at 350 for about 45 minutes. The time was a guess and would vary with the thickness of the chicken breasts.

I served it with brown rice, olive bread, and a salad.

It was simple and absolutely delicious. I think that next time I would use a little more broth and sherry, because the pan juice was soooo good with the rice and the bread. We were scraping the pan trying to get every little bit.


Susan said...

Baked it covered or uncovered?

Jane said...

I baked it uncovered, but I will probably cover it for the first 20 minutes when I make it again.

Debbie Theiss said...

Man, that sounds good! I am going to make it! ;-)

Reticula said...

That sounds delicious. Probably wort the drive to Indiana next time you make it. :-)

Jane said...

Reticula, if you made the drive to Indiana I'd put a bit more effort into dinner!! :)