Tuesday, August 28, 2007

Breaded chicken in Mushroom Sauce

I had such a hard time coming up with a good idea for dinner tonight. I knew I had some boneless skinless chicken breasts thawing, but I couldn't think of anything yummy to make. So my good friend Michelle helped me brainstorm. First, she suggested fajitas, which I've never made, but they sounded great. Only problem was, I didn't have most of what I'd need to make them. And I did not feel like going to the store. So then we started talking about sauteeing them on the stove top and Michelle told me all about how she makes them. And I had everything I needed (since it doesn't require many ingredients) so I decided to go for it.

The result was a dinner that everyone loved. Maura said "this is the best chicken you've ever made!" Which was really sweet of her to say, but I did remind her that she says that a lot :-) She's not hard to please. Here's the "recipe" the way I made it, using Michelle's instructions.

Michelle's Breaded Chicken in Mushroom Sauce (source: Michelle)
3 boneless skinless chicken breasts, pounded thin or sliced in half (I always slice mine down the center to make 2 separate pieces)
~2 tbsp olive oil
mushrooms (I used pre-sliced baby bellas)
vegetable broth

Heat a nonstick skillet over medium heat. Add oil. Dredge both sides of chicken in flour. Add to pan and brown on both sides; approximately 3-4 minutes per side. Add mushrooms and cook through, about 3 minutes. Add vegetable broth (I did not measure the broth at all, but I'm guessing I used 1/2 cup or so) Cook over medium heat until sauce is reduced and thickened, about 10 minutes.

I served this with roasted yukon gold potatoes and garlic green beans. The green beans were really simple. I just threw some frozen green beans into a pan sprayed with olive oil. I also added 1 clove of garlic, minced finely. I cooked them over a medium heat for about 5-7 minutes, until they were cooked through. My mom has asked for an actual recipe for my roasted potatoes, so here it is

Roasted potatoes (serves 3-4 people)
3-4 medium potatoes (I use either Yukon Gold or Red potatoes)
olive oil spray
salt and pepper
Italian Seasoning

Preheat oven to 425. Cut potatoes into chunks. Spray baking sheet with olive oil and spread potatoes on baking sheet in a single layer. Sprinkle with salt, pepper and Italian seasoning (the options are really endless here as far as what you season the potatoes with. I have used garlic and basil, or rosemary. It's really all about what you want to use) Spray potatoes with olive oil and bake in preheated oven for 30-40 minutes, flipping halfway through.


  1. Mmmm, I love red potatoes! Looks great.

  2. Thanks from Momma for the recipe for the potatoes OBTW. Looks yummy!!! Wonder why I wasn't invited!!! Blessings, Momma

  3. I'm glad you enjoyed the chicken! It's one of our favorites in the winter, and yours looks so yummy!

  4. That looks great, we will have to try it, we love anything with mushrooms!!

  5. Hey Kayte! Looks yummy! I never realized you lived in Columbia! Right up 70 from me... :)

  6. - Your mom is adorable in the above comment!!

    - This looks great. I love mushrooms.

  7. I think I'm going to give this a try. It looks really good!
    And you've been tagged! Check out my blog for details... http://carrieskitchencreations.blogspot.com/