You'll love this Cheesy Chicken and Mushroom recipe! The chicken breast turns out tender and flavorful in the cheesy and creamy mushroom and onion sauce. The onions are optional, but highly recommended :)!
1.5lb.mushroomssliced - see notes below for mushroom options
1large onionthinly sliced
1cupsour cream
3cupsmozzarella cheesegrated
Chopped dill to garnishoptional
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper
Prepare the chicken cutlets: Place chicken breast on a cutting board, flat side down. Pressing it down with one hand, use your other hand to hold a knife and gently slice from top corner down into the middle of the breast and horizontally, almost to the other side stopping the knife before it cuts the meat in half. Open the meat like a book. Keeping it on the cutting board, cover the butterflied pieces with plastic wrap and pound them with the smooth side of a meat mallet. Pound from the center of the piece, almost spreading the chicken out, to make thinner butterflied pieces - about 1/4" in thickness.
Dip chicken in flour and egg: Heat cooking oil in a large skillet over medium-high heat. While the skillet is heating, season both sides of the chicken with salt and ground black pepper. Place the flour in a wide, shallow mixing bowl or a shallow dish and beat 2 eggs in another shallow dish. Working with one chicken cutlet at a time, coat both sides of the cutlet with flour and then dip both sides in the egg, let excess drip off.
Fry the chicken:Fry the chicken breast cutlets until browned (about 1-2 minutes per side). Fry about 2 pieces at a time (depending on the size of your skillet) so as not to overcrowd. Add oil if necessary and reduce heat if the chicken is browning too quickly. Transfer the chicken onto the parchment paper-lined baking sheet. Set aside.
Using the same skillet, sauté the sliced mushrooms until all liquid evaporates. Add the sliced onion and sauté until the onions and mushrooms have slightly browned. Sprinkle with a pinch of salt and stir well. Stir in the sour cream and 1 cup of the cheese. Reduce heat to medium and allow the sauce to thicken (about 5 minutes).
Top each chicken slice with the mushroom sauce/mixture (about 2 tablespoons over each slice) and then top with the remaining cheese. Add more cheese if you like.
Bake in the preheated oven until the cheese has fully melted (about 15 minutes). Garnish with chopped dill or scallions (optional). Serve hot or warm.
Notes
the sky is the limit for the types of mushrooms you can use in this recipe. I used sliced button mushrooms and cremini mushrooms. But, you can use shiitake, portabella, enoki, oyster, or a variety of them. The only mushrooms I prefer not using in this recipe is the King Oyster/Trumpet mushroom. These mushrooms have very thick stems and are tougher and not as tender as the other mushroom varieties.