Boneless Chicken Breast Recipes

Wine and Mushroom Chicken

This is one of my family’s favourite boneless chicken breast recipes. We first had it at my friend’s house who was kind enough to share it, since my family loved it. I hope your family loves it too!

Ingredients:

• ½ medium onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/2 cup white wine
• 1 1/2 cups Mozzarella cheese, shredded
• ¼ cup butter
• 1 teaspoon garlic powder
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• Olive oil for frying

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a medium baking dish.

2. Melt butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 5-10 minutes. Stir in flour, chicken stock, pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup mozzarella cheese into the thickened sauce mixture, and stir until melted.

3. Preheat olive oil on medium-high heat. Season chicken with garlic powder, salt and pepper and cook until lightly browned on both sides. Place in the prepared baking dish, and cover with the sauce.

4. Top chicken breast halves with remaining cheese. Bake in the preheated oven for approximately 30 minutes, or until chicken is no longer pink and juices run clear.

Serving Suggestions:

We like to serve this with mashed potatoes, but it is good with rice or egg noodles as well.

Options:

• If you don’t like Mozzarella cheese, you can try cheddar or another cheese. I use cheddar quite often.

• If you’re health conscious, you can skip butter and use olive oil instead.

• You can add more spices or herbs to suit your own taste

  

  
  
  

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