Wednesday, December 19, 2012

Chicken? Again? Yes!

As far as I'm concerned nobody can have enough chicken recipes. From the restaurant chef to the home cook, we all turn to the most versatile protein whenever we are stumped as to what to make for dinner. But I think most of us consider it a "go to" when we want to experiment, or try something new. It takes on flavor so well, and can be cooked a hundred different ways, it's a great spring board for creating new dishes. I think a lot of moms think "If it's chicken I know they will eat it." So they are more open to playing around with it.  This recipe was inspired by one I found at Taste of Home, one of my favorite sources for new yummy dishes! Nine times out of ten, I know if the recipe comes from them, even if I adapt it a little, change a few things, and stray from the original a bit, it will be successful and something my family will enjoy. Plus, this includes mushrooms, which only enhances the likability factor for us! This would make a great dish to fix with all the family that might be descending on your home over the next week! You could easily double the recipe, make two pans, and have them cooking at the same time. And if you are in need of a simple new side to serve along with it, be sure to come back tomorrow because I have the perfect one! In fact, I can guarantee each time I make this, the other will be on the plate next to it every single time!

Baked Mushroom Chicken Adapted from Taste of Home
1 package (8-9 pieces) chicken tenders
1/4 c. flour
8 oz. mushrooms, sliced
3 TBS butter, divided
3 green onions, chopped
1 tsp. garlic powder
1/2 c. chicken broth
1/2 c. shredded Parmesan cheese
Salt and Pepper to taste

Preheat oven to 375. In a large plastic storage bag, place flour and season with salt and pepper. Place chicken in bag, a few pieces at a time and shake until coated. In a large skillet, melt 2 TBS butter. Brown chicken on both sides. Remove and place in a greased 11x15 baking dish. In the same skillet, add 1 TBS butter, mushrooms and garlic powder. Cook until mushrooms are brown, about 7 minutes. Season with salt and pepper. Add chicken broth. Bring to a boil. Reduce heat and let simmer until about 1/2 c. liquid remains. Spoon over chicken. Baked uncovered for 25-30 minutes until chicken is cooked through. Sprinkle with cheese and onions. Bake for an additional 5 minutes until cheese is melted.


Shared on Lady Behind The Curtain Dec. 19, 2012
Shared on Miz Helen's Country Cottage Dec. 20, 2012
Shared on The Country Cook Dec. 21, 2012

Chicken at Very Good Recipes
Pin It

1 comment:

Miz Helen said...

I just love the combination for your Chicken Dish. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
Come Back Soon!
Miz Helen