This Chicken & Mushroom recipe holds a special place in my heart. 💖 Created 32 years ago during my recovery from a brain hemorrhage in rehab, it's more than just a meal; it's a symbol of my journey back to health. Simple, comforting, and born out of a challenging time, this dish is a reminder that great things can come from life's tough moments. 🌟Enjoy this recipe, a true testament to resilience and the joy of cooking, even when life throws you a curveball.
Ingredients:
4 boneless, skinless chicken breasts
2 eggs
2 tablespoon of garlic powder
1 lb fresh mushrooms, sliced
2 tbsp olive oil
1 lemon, zested and juiced
1 cup low-sodium chicken broth
2 tbsp arrowroot flour or standard flour
1 cup bread crumbs
1 cup grated Parmesan cheese or cheese of your choice
Salt and pepper to taste
Fresh herbs for garnish (optional)
Instructions:
Beat eggs and garlic powder soak chicken breast for 1-4 hours
Preheat Oven: Preheat your oven to 375°F (190°C).
Dip chicken in bread crumbs and lemon zest mixture.
Brown chicken in olive oil skillet and set aside
Sauté mushrooms until tender
Arrange in Baking Dish: Place the chicken breasts and sautéed mushrooms in a single layer in a baking dish.
Prepare Sauce: In a small bowl, whisk together chicken broth, lemon juice, and arrowroot flour. Pour this mixture over the chicken and mushrooms.
Add Cheese: Sprinkle grated Parmesan cheese evenly over the top.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked to 165 degrees.
Garnish and Serve: Optionally, garnish with fresh herbs before serving.
This recipe offers a healthy, flavorful dish that will make everyone happy!
Enjoy your meal!
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