Chicken with Mushrooms and Provolone
Indulge in a heartwarming dish that’s as delightful as it is comforting with this recipe for Chicken with Mushrooms and Provolone. This dish, inspired by a request and made with readily available ingredients, is sure to be a hit at your dining table. With a perfect blend of savory chicken, earthy mushrooms, and creamy provolone cheese, it promises to please everyone, including picky eaters and children. The meal is quick to prepare, coming together in under an hour, making it an ideal choice for busy weeknights or a satisfying family dinner. 🌟🍗🍄🧀
Ingredients
- 4 chicken breasts
- 1 egg
- 1 cup flour
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 teaspoon dried basil
- 1/2 cup heavy cream
- 1 cup provolone cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Seasoned breadcrumbs (or regular breadcrumbs mixed with 3/4 teaspoon each of dried oregano and basil)
Instructions
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Prepare the Chicken
Begin by preparing the chicken breasts. Dredge each cutlet first in flour, ensuring an even coating. Next, dip the floured chicken in beaten egg, and finally, coat it thoroughly with seasoned breadcrumbs. Place the coated chicken cutlets on a baking pan. Refrigerate for 15 minutes while you move on to the next steps. This helps the breading adhere better during cooking. -
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Cook the Mushrooms
In a non-stick saucepan, heat 1 tablespoon of olive oil over high heat. Add the sliced mushrooms and minced garlic. Cook, stirring frequently, until all the liquid released by the mushrooms has evaporated and they start to caramelize. This should take about 5-7 minutes. Once cooked, remove the mushrooms from the pan and set them aside. -
Fry the Chicken
Preheat your oven to 350°F (175°C). In the same saucepan, add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Fry the chicken cutlets for about 3 minutes per side, or until they turn golden brown. The goal here is to achieve a crispy exterior while the chicken remains juicy inside. -
Assemble the Dish
Transfer the browned chicken cutlets to a glass baking dish, arranging them in a slightly overlapping manner to fit them all in. Lightly season the cutlets with salt and pepper. Evenly distribute the sautéed mushrooms over the chicken. Spoon a generous amount of tomato sauce over the mushrooms. Drizzle with 1/2 cup of heavy cream to add richness and moisture. -
Add the Cheese and Bake
Sprinkle the shredded provolone cheese and grated Parmesan cheese over the top of the chicken. The combination of these cheeses will create a delicious, melty layer that complements the savory flavors of the dish. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly and the dish is heated through. -
Serve and Enjoy
Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together beautifully. Serve the Chicken with Mushrooms and Provolone hot, straight from the oven. It pairs wonderfully with a side of steamed vegetables, a crisp salad, or some fluffy rice.
Note: If you don’t have seasoned breadcrumbs, you can easily create your own by adding 3/4 teaspoon each of dried oregano and basil to regular breadcrumbs.
Enjoy this delightful meal with your loved ones, and savor every bite of this cheesy, savory, and utterly satisfying dish. Happy cooking! 🍽️💖
