CHICKEN WITH MUSHROOM SAUCE

Chicken is a very versatile ingredient and can be cooked in so many ways.  Baking plain chicken breasts with nothing added can get boring over time.  I liked this recipe as it includes a mushroom sauce that adds some texture and taste to the baked chicken.  I adapted this recipe as the original one called for breadcrumbs and parmesan cheese in the flour mixture.  I don't always use an egg as part of the process to flour the meat.  I sometimes leave it out and the flour does still stick to the meat.  You can also just bake the chicken breasts and don't roll them in the flour mixture.  The addition of the mushroom sauce will dress up the taste.

I use this clay baking tray and one of its features is that the food browns on the top and bottom and you don't have to flip it over.

Whole wheat flour mixed with some herbs.

Coated chicken before being placed in the oven.

Mushrooms being sauteed.  I used brown mushroom so the sauce will be darker. 

Mushroom sauce simmering in the pan.

Mushroom sauce spooned over the baked chicken.

INGREDIENTS:

2 boneless and skinless chicken breasts

1/4 cup flour

1 tsp dried herbs (your favorite, use same herb for the mushroom sauce)

salt and pepper

1 egg, lightly beaten

Mushroom Sauce

1 tsp olive oil

1 cup mushrooms, chopped

1 clove garlic, minced or chopped

2 tbsp flour

2 cups of chicken or vegetable broth, heated up

1/2 tsp dried herbs (your favorite, use same herb for the chicken)

DIRECTIONS:

On a plate, combine the flour, herbs, salt and pepper.  Slice the chicken breast lengthwise so that you get 2 piece of meat from one breast.  Dip the meat into the egg and then roll the chicken on the plate with the flour.  Place onto a baking sheet or tray.  Bake at 400 degrees F for 25 minutes or until done. 

Mushroom sauce

In a saucepan, heat the oil over medium heat.  Add the garlic and mushrooms.  Cook until tender. Sprinkle with the herbs and flour and cook for 2 minutes and stir so that the flour doesn't stick to the pan.  Add the heated broth to the pan and bring it a boil mixing constantly until it starts to thicken slightly.  Simmer uncovered for 10 minutes.  Serve over the chicken.  Serves 2 to 3.

Adapted from Anne Lindsay "Lighthearted at Home".