Saturday, October 1, 2011

CHICKEN MUSHROOM MELT


To accompany the cauliflower soup I posted yesterday, I decided
to make a chicken mushroom melt.  It proved to be a
very good choice.
This is a recipe you can easily increase or decrease depending
on how many servings you need.


Cook the chicken breast to a crisp golden color.


This method works very well when you have guests like I did recently.
Brown the chicken in batches, quickly in a small amount of oil and butter.
Place on a parchment-lined cookie sheet and cover loosely with foil.
Bake at 350° for 10 to 15 minutes or until chicken tests done.


Saute mushrooms ... a few or lots ... whatever you like.


This is a sandwich-size roll that I make to have in the freezer for
this type of lunch.  Spread with butter and brown, butter-side-down on
a frying pan.


Top with chicken breast, mozzarella cheese and mushrooms.


Replace top and anticipate a melting moment.



CHICKEN MUSHROOM MELT

6 chicken breast halves,
(skinless, boneless)
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tsp. chicken bouillon granules
1/2 tsp. seasoned salt
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup milk, approx.

Flatten chicken between sheets of plastic wrap or waxed paper
to uniform thickness.
In shallow bowl, combine flour and seasonings. In another shallow
pan, add milk.
Dip chicken into milk and then into flour mixture, coating both sides.

2 to 3 tbsp. vegetable oil
2 tbsp. butter or margarine

Heat oil in large skillet over medium heat; cook chicken for
3 to 4 minutes on each side or until meat juices run clear and
coating is golden brown.

6 large rolls
6 slices mozzarella cheese
mushrooms *

Prepare mushrooms and set aside.
Split buns and spread with butter; toast butter-side-down in a
frying pan.  Top with chicken breast, mozzarella cheese and mushrooms.

Mushrooms

2 tbsp. butter or margarine
2 cups sliced mushrooms
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. cooking sherry

Melt butter in medium non-stick skillet.  Stir in mushrooms and seasonings.
Saute until mushrooms are tender-crisp.  Add cooking wine and cook
an additional minute. 
Yield: 6 generous servings


4 comments:

  1. I know it was as yummy as it looks! Wish there was one waiting for me in my kitchen.

    ReplyDelete
  2. Oh Mom, does look good. Would love to have you fix lunch for us everyday. I'd teach the girls and you would cook. :) Nice 'roll' by the way.

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  3. avoid mc donald's. if there is a mum who cooks for her family in her own kitchen then you are very lucky and that mum loves you so very much.

    ReplyDelete
  4. Hi anonymous,
    You are so right! I loved making delicious and nutritious meals
    for my girls in my own kitchen. We hardly ever ate out. I love the experience of dining in a nice restaurant. But the food was so good at home!! And much cheaper.

    ReplyDelete