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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a simple recipe where boneless chicken breasts are sauteed, then baked with mushrooms, wine and cheese. Ingredients:
4 boneless skinless chicken breasts |
1/4 cup bisquick |
salt and pepper to taste |
2 tbsp. canola oil |
1/2 cup shredded monterey jack cheese |
1/2 cup white wine |
8 oz fresh mushrooms, sliced |
1/4 cup fresh parsley |
Directions:
1. Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray. Pound chicken breasts to 1/4-inch thickness. Place bisquick, salt and pepper in a gallon-size ziploc bag. Add chicken breasts to bag and turn to coat. Heat oil in a large skillet over medium-high. Saute chicken breasts 2-4 minutes per side, just until browned. Transfer to prepared pan. Set aside.
2. Add mushrooms and wine to skillet. Saute 3-4 minutes, scraping up browned bits. Pour over chicken. Bake, covered, for 45 minutes.
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