March 14th, 2019 05:14:00 pm
The Chicken Mushroom Skillet is another simple, easy to throw together dinner that you can prepare all in one pan and pop into the oven to finish.
Start by gathering these ingredients... and as always, add or subtract what you like. If Jalapenos are too spicy, use sliced scallions. If mozarella is too bland, use smoky Gouda.
Preheat the oven to 350 degrees.
I am using the 13" rondeau , but really any of the frying pans, sauce pans or rondeaus in our line will work perfectly. Here is the rondeau link.
Dip the chicken breasts into the beaten eggs and then roll them in the bread crumbs or panko. Mine are lightly breaded because I used course panko but you can coat them more if you choose. Melt some butter in the rondeau and preheat it well. Now fry the chicken in the butter, stovetop until nicely browned on both sides. You don't need to cook it through, just brown it on both sides.
Now move it to the sides of the pan and put half of the sliced mushrooms down on the pan surface. Place the chicken on top of the mushrooms. Add more mushrooms on top of that and around the edges. I also added sliced, fresh jalapenos for some kick!
Now add the broth or broth and wine... and top with your choice of sliced cheese. Pop the entire thing into your preheated oven and bake for 30 to 35 minutes until chicken is no longer pink and juices run clear. Yes... your titanium cookware pans have lids and handles that are oven-safe, so they move nicely from the stovetop to the oven!
Believe me... this is not a boring night eating chicken. This is so savory and tender. Put some of the broth over the top.
Enjoy the Chicken Mushroom Skillet wih a side of risotto or asparagus or both!
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