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1
Preheat oven to 350F.
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2
Pat the chicken breasts dry with paper towels.
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3
Season the chicken on both sides with some seasoning salt and pepper.
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4
Set aside while you prepare the other ingredients.
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5
Chop the onion.
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6
I put the mushrooms into a food processor and pulse them maybe 5 or 6 times to get them quickly cut up into small pieces.
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7
In a skillet over medium-high heat, add 1 1/2 tablespoons of butter.
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8
Quickly add the onions and mushrooms.
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9
Stir to coat (do not salt).
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10
Cook the mushroom mixture for about 15 minutes or until they are starting to brown nicely stirring every 5 minutes or so.
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11
After the mixture is browning nicely, add the garlic and cook one minute longer.
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12
Add the soy sauce, water, and a little pepper to the mixture and stir making sure to get any brown bits off of the bottom of the skillet.
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13
Cook about 1 minute longer or until most of the liquid has evaporated.
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14
Transfer HALF of the mushroom mixture, which will be used in making the gravy, to a medium-size bowl.
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15
Reserve the other half of the mushroom mixture for topping the chicken breasts.
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16
To the make the mushroom gravy, add the chicken broth, mushroom soup, and a little pepper to the sauted mushrooms in the bowl.
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17
Stir to combine.
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18
Set aside.
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19
Wipe out the skillet you used to saute the mushroom mixture.
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20
Turn the heat to medium and add two tablespoons of butter to the skillet.
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21
While the skillet is reheating and the butter is melting, dip each chicken breast in the beaten eggs and coat in the crushed crackers.
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22
Saute the chicken on both sides until the coating has nicely browned about 3 minutes or so per side.
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23
Do not attempt to cook all of the way through since the chicken will finish cooking in the oven.
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24
When browned on both sides, place the chicken breasts in an ungreased 9 x 13 glass baking dish.
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25
Top each breast with some of the reserved mushroom mixture that you had not used in making the gravy.
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26
Place two pieces of cheese on top of each chicken breast (folding each piece in half before placing them on top).
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27
Spoon the mushroom gravy around the sides of the chicken breasts.
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28
Dont worry about trying to put the gravy on top of the cheese.
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29
Itll just slide off when the cheese melts.
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30
Bake for about 30 to 35 minutes or until the cheese has browned nicely, the mixture is hot and bubbly, and the chicken is cooked through.
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31
To serve, spoon some of the gravy on a plate and place a chicken breast on top of the gravy.
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32
Serve with some mashed potatoes.
