"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Breasts & Mushrooms, by Richard Ising, is from The Ising Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb skinless boneless chicken breasts cut and flattened into 3/4" patties 2 cans of Cream of Mushroom soup 1/2 cup Chablis 1 Package of Dry Onion soup 4 cups of finely chopped mushrooms (Shiitake, oyster & portabella are excellent) 1 small shallot chopped fine
Preheat oven to 350 Salt & pepper chicken and brown in large skillet. Remove chicken when browned. Saute mushrooms and shallot until they are soft. Add soups and wine to skillet. Simmer and stir until all ingredients are blended. Pour mixture into casserole disk and add chicken. Spoon mixture over chicken, cover and bake at 350 until chicken is done. About 1/2 hour. Serve chicken and pour mixture over rice or noodles.
Rev 12/18/07 RI Finely chopping the mushrooms thickens the gravy so that it adheres better to the rice or noodles.
If I ever serve this with mashed potatoes rather than rice or noodles I will cut mushrooms to bite size pieces so that the mushroom soup can be ladled onto the potatoes as gravy.
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