Chicken and Mushroom Casserole II |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a great 'after work' meal for two people. I've been experimenting with meals for 2 since we'll be 'empty nesters' in the Fall. This is very tasty over steamed white rice with a green salad on the side. Ingredients:
2 tablespoons whole grain mustard |
2 tablespoons olive oil |
4 boneless chicken thighs (skin on) |
1 teaspoon salt |
fresh ground black pepper, to taste |
1 (8 ounce) package sliced mushrooms |
2 garlic cloves, minced |
2 green onions, chopped |
Directions:
1. Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
2. Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes.
3. Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.
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