Wednesday, October 29, 2008

Baked Chicken in Mushroom Sauce...

Woohoo! I got the first real post! Notice how we didn't call it "Good Eats"? One because that name is already copyrighted and we don't have the money for drawn out lawsuits...and Two because we don't like to raise expectations ;) Ok, since I've cooked this dish before and it's always gotten rave reviews (and please remember that I used to hate to cook when I came up with this) I think it's the perfect starter for this so-new-it-practically-squeaks blog.

Tried and true, and guaranteed not to kill you!

Baked Chicken in Mushroom Sauce
(prep time: 20 mins. cook time: 30 to 45 mins. serves 4)

-4 chicken breasts rinsed and patted dry
-2 cups buttermilk (or normal whole milk)
-2 cups of all purpous flour
-1 tbsp paprika
-1 tbsp salt
-2 cloves garlic sliced
-1/4 cup cooking oil
-1 can cream of mushroom soup
-1 cup mushrooms sliced thinly (button mushrooms or shiitake or baby portabellas work best)

Preheat oven to 350 degrees. Sift together the flour, paprika and salt in one tray and pour the buttermilk in another tray. Dip each chicken breast into the buttermilk and then lightly coat with the flour mixture. Heat the mushroom soup in a small pot (low heat).

Lightly sautee the garlic in the oil until the garlic is golden brown then take all garlic pieces out. Fry each chicken piece until halfway done. This should take about 2 to 3 minutes per side depending on how fat the breasts are. Set each piece aside on a paper towel to soak up the excess oil.

Place the chicken on a baking dish (the square pyrex dishes work really well) then layer the sliced mushrooms on top. Pour the mushroom soup over the chicken and mushrooms then bake for 30 to 45 minutes untill chicken is no longer pink in the middle.

Good serving suggestions: wild rice with a side of asparagus and then fried apple compote for dessert.

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