Wednesday, October 31, 2007

Chicken a la Chardon (Breaded Chicken with Mushrooms and Butter Sauce)

This chicken dish is DELICIOUS. It was popular in my last ward - served for Enrichment, etc. It isn't too hard to make, but is a nice dinner for guests if needed. May seem time consuming to first try, but not bad at all once you've done it. Plus I keep the canned/dried versions of ingredients on hand and can grab them out of the cupboard if I need a last minute dinner. The chicken turns out really tender and lots of people I've served this to have loved it. Could be made without mushrooms as well. *recipe courtesy my friend Linda

6 boneless skinless chicken breasts
1 egg
Salt and pepper
2 tsp garlic powder, (divided into 1 tsp + 1/2 tsp + 1/2 tsp)
1 c. Italian seasoned bread crumbs
½ c. parmesan cheese

½ lb (2 cubes) butter
(can use half the butter and still turns out great)
1 tsp. finely chopped parsley (or dried parsley flakes)
Juice of ½ lemon (or 4 ½ t. lemon juice)
½ lb mushrooms, sliced (or 1 jar of sliced mushrooms)

In a bowl, beat egg, add salt and pepper to taste and 1 t. garlic powder.

In a second bowl, combine breadcrumbs, ½ t. garlic powder and parmesan cheese.

Dip each piece of chicken in egg mixture and roll in crumbs. Arrange in single layer in 9x13 dish. (Can be done ahead to this point and refrigerated).

Melt butter and stir in remaining ½ t. garlic powder, parsley, and lemon juice. Pour ½ of butter sauce over chicken.

Bake 375 degrees for 25-30 minutes. (Or 350 for 40-45 min.)

Remove from oven, sprinkle with mushrooms and pour remaining butter sauce over top.
Return to oven and bake 5-10 minutes longer. Garnish with parsley if desired.

Serve with rice, (I make white rice in our rice maker with 1 cube chicken bullion for every 1 cup of rice/2 cups water).

SIDES: Mom's Scalloped Corn and/or Salad, Rolls