Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
Today, I had a fascinating new treat made with frozen bananas. They make a frozen treat with bananas, with various assorted flavors and serve in a half a banana, top with fruits or puffed quiona or other toppings. It was perfect for this very hot day! It’s run by the son of a friend and has awesome Yelp reviews.
I wonder if with the “Chicken Diane” (or “Chicken Bjkmom”) could be fully cooked in the pan? (don’t want to dirty more stuff…lol). I’m going to try it with my heavy enameled fry pan (excellent heat), saute the cutlets, maybe turn down the heat a bit, add the balsamic and cheese, put the lid on it for a few minutes, and see if that will give a good result.
I hate pounding chicken. I wonder if you can just use chicken tenderloins instead. I’m having to cook for just 2 now. With 6 breasts, looks like it should serve 6 people, so I guess I’ll just 1/3 the other ingredients.
I hate pounding chicken. I wonder if you can just use chicken tenderloins instead. I’m having to cook for just 2 now. With 6 breasts, looks like it should serve 6 people, so I guess I’ll just 1/3 the other ingredients.>>>>>>>>>>>
Indeed, I did use tenderloins! I did 1/3 recipe, though I was still generous w/ my marsala/stock portion.
Keep the chicken recipes coming.
About pounding: I recently learned that, in some cases, it’s really only to even out the thickness. So I think you can absolutely just trim off the thinner “tail” and go for it. Adjust timing accordingly.
I do something similar where it’s 1T olive oil, no butter, then move the cooked mushrooms to a plate and you can brown the chicken in the residual fat in the same pan. (I have several recipes that use panko instead and there is no browning the chicken first. A little burst of oilive oil Pam over the panko lets it brown a bit in the oven, later, add the cheeses and sauce.) Halve the parm to 1/4 cup and you’ve shaved a lot of fat and calories, but it tastes good.
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