Chicken with Mushrooms

I forgot to take more pictures of this dish during the cooking process, so you'll have to figure it out with just the instructions - haha.

I received a very cool new iPhone for my birthday, which has a very cool application called the Dinner Spinner. It is a resource for recipes and this is one of the dishes I found there. This dish had many reviews with it and a lot of different suggestions. But I decided that since this is my blog I will give you the variation I did!

It was really easy to make and tasted not bad. I did not have any gravy left in the pan though - most of the juices were soaked up - so when I make this again I may play around with the quantities for liquid. I also sauteed the mushrooms before hand in butter - once they started releasing their juices I gave them a splash (or two) of Jackson Triggs Chardonnay and added a little seasoning and garlic. While I am sure it added great depth of flavor to the dish - I do not think I will saute the mushrooms before hand again - 45 min in the oven is enough for them!!! The original recipe said to dip your chicken in egg and then bread crumbs - but as I have mentioned before, why try to perfect something that is already perfect? SHAKE N' BAKE BABY!! Works every time. Another suggestion from an iPhone user was to add a can of cream of mushroom soup to the broth while cooking, and others who were lucky enough to have lots of liquid left over used cornstarch to thicken it into a gravy. Don't forget to mix with some cold broth first to avoid lumps!!! Enjoy!

Chicken with Mushrooms

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
1 packet of Shake N' Bake, your choice
2 tbsp butter
6 ounces mozzarella cheese, grated
3/4 cup chicken broth

1. Preheat oven to 350 degrees F.

2. Place half of the mushrooms in a 9 x 13 inch pan. Coat chicken with Shake N' Bake.

3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms. Arrange remaining mushrooms on chicken. Add chicken broth to pan.

4. Add cheese to top of chicken with 15 min left on the timer.

5. Bake in preheated oven for 40 - 45 min or until chicken is no longer pink and juices run clear.

CC.