| Ingredient |
Amount |
Calories |
| Chicken broiler, raw, meat only boneless breast |
688g |
826kcal |
| Butter without salt |
14.2g |
102kcal |
| Mushrooms (brown, Italian) |
226.796g |
50kcal |
| Garlic |
9g |
13kcal |
| Wheat flour, white, all-purpose, unenriched |
15g |
55kcal |
| Cheese, mozzarella, whole milk |
225g |
673kcal |
| Stock, chicken, home-prepared |
254g |
91kcal |
| Rapeseed oil (Canola oil) |
26.9g |
238kcal |
Recipe Instructions:
Ingredients
4 chicken breast cutlets or full boneless chicken breasts simply increase the cooking time by 5-7 minutes until internal temp reaches 165
2 tablespoons oil canola or light olive oil work best
1 tablespoon butter
8 ounces mushrooms sliced. we used cremini.
1/2 cup yellow onion sliced
3 cloves garlic chopped
2 tablespoons all purpose white flour
1 cup chicken stock preferably low sodium
1 cup mozzarella cheese grated
Instructions
Heat large pan to medium high. Add oil. Generously sprinkle chicken with salt and pepper and place in hot pan. Do not touch for 3-4 minutes and let a nice crust form. Flip and repeat on other side.
Remove chicken to a plate and set aside. Your chicken may not be cooked all the way through but will finish in the mushroom sauce.
Add one tablespoon butter to pan and toss in mushrooms and onions. Give a good stir and let cook without distrurbing for 2-3 minutes. Stir and continue to cook until brown and cooked through. Add garlic, cook for 2-3 minutes until fragrant.
Combine stock and flour. Pour into hot pan. Stir until thickened. TASTE! Salt? Pepper? Add chicken back to pan. Continue to cook for 5 minutes or until chicken reaches 165 degrees internally.
Top with mozzarella, cover and allow cheese to melt. Serve!
