I still do not think I will ever like mushroom as a dish by itself, like stuffed mushrooms or sauteed mushrooms, but in a dish I am starting to not mind them so much.
3 boneless skinless chicken breasts
2 tablespoons canola oil
1/3 cup all purpose flour
2 tablespoons butter
8 ounces sliced fresh mushrooms
1/2 cup low sodium chicken broth
1 can condensed cream of mushroom soup
1/2 cup milk
6 slices Munster cheese
For Serving (not included in nutritional info):
Preheat oven to 350º F.
Cut chicken in half lengthwise.
Add canola oil to a large nonstick skillet and heat over medium heat.
Season both sides of chicken with black pepper. Coat both sides of chicken in flour and gently shake off excess. Add chicken to hot oil in pan and cook for 1-2 minutes a sides or until the chicken is browned on both sides (it will finish cooking in the oven). Transfer chicken to a 9x13 baking dish.
Add the butter to the same skillet and melt it over medium high heat. Add in the mushrooms and cook until golden brown. Add in the chicken broth and cook for 1-2 minutes. Add in the cream of mushroom soup and milk mixing well.
Pour the mushroom sauce over the chicken. Cover the dish with foil and bake for 30 minutes. Remove the dish from the oven and top each chicken breast with a slice of cheese. Place the dish back in the oven uncovered and cook for 1-2 minutes or until the cheese is melted.
I used my homemade cream of mushroom soup in this dish to help keep the sodium numbers down.
This dish can easily be doubled to feed a larger crowd.
Total Fat: 25.6g
Total Carbs: 20.6g
Dietary Fiber: 0.9g
Vitamin A: 10%
Vitamin C: 3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cooking With Sugar.