This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Chicken Breasts In Mushroom Sauce
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- #99261
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
6 chicken breast halves, boneless and skinless
1/4 cup flour
1 teaspoon seasoned salt
1/4 cup butter, melted
2/3 cup evaporated milk
1/2 cup chicken broth
1 can (10.75 ounce size) cream of mushroom soup
1 cup shredded American cheese
1/8 teaspoon white pepper
1/4 pound sliced mushrooms
directions
Preheat oven to 425 degrees F.
In a bowl or large plastic bag, combine the flour and seasoned salt. Coat chicken breasts with flour. Arrange chicken in melted butter in a 13 x 9 x 2-inch baking dish (preferably glass or enamel coated steel).
Bake uncovered for 30 minutes; turn chicken and bake until brown and tender, 15 to 20 minutes longer. Remove from oven and reduce temperature to 325 degrees F. Pour off excess fat. Sprinkle the sliced mushrooms over chicken pieces. Set aside.
Combine evaporated milk, soup, chicken broth, cheese, and white pepper. Pour mixture over chicken and mushrooms. Cover dish with foil and return to oven for 20 minutes until heated through and cheese has melted.
added by
GrandmaMom
nutrition data
386 calories, 21 grams fat, 12 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 5, 2011
This is a great recipe because it has a variety of great flavors and the chicken cooks up tender and fall of the bone moist. I'm a fan of cooking in a "all in one pan" style when making food for large groups. I first tried this recipe when making a meal for a family in the neighborhood who's dad had just had surgery and the loved it! I tried it with a "family pack" cut up chicken parts and just bone-in thighs but had the best luck with the bone-in breasts. I made a few modifications to make it more flavorful and "adult" the second time around by using an italian blend of shredded cheeses (parmigan, asiago, romano) instead of the american cheese, and made a home made cream sauce instead of using the mushroom soup. Lastly, when sauteeing the mushrooms, feel free to add in fresh minced garlic, shallots, and sun-dried tomatoes for an even more italian feel.
May 18, 2010
This dish was WONDERFUL. Even better as leftover!! Try it. Going to definately make this again