Chicken With Mushrooms And Provolone Recipe

Name: Chicken With Mushrooms And Provolone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, cut in half through the breast to make 8 flat cutlets; 1 egg; flour (for dredging); seasoned Italian breadcrumbs (for dredging); 2 cloves garlic, minced; 3 tablespoons olive oil; 1 lb mushroom, trimmed,sliced; 1 jar barilla tomato sauce with basil (or any good brand); 1/2 cup heavy cream; 2 cups provolone cheese, grated; 1/2 cup parmesan cheese, grated

Servings: persons

4 chicken breasts, cut in half through the breast to make 8 flat cutlets
1 egg
flour (for dredging)
seasoned Italian breadcrumbs (for dredging)
2 cloves garlic, minced
3 tablespoons olive oil
1 lb mushroom, trimmed,sliced
1 jar barilla tomato sauce with basil (or any good brand)
1/2 cup heavy cream
2 cups provolone cheese, grated
1/2 cup parmesan cheese, grated

1
Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
2
Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
3
In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
4
Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
5
Remove mushrooms from pan and set aside.
6
Preheat oven to 350F.
7
In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
8
Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
9
Lightly season cutlets with salt and pepper.
10
Distribute mushrooms over chicken and spoon tomato sauce over.
11
Drizzle with 1/2 cup heavy cream.
12
Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
13
Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 chicken breasts, cut in half through the breast to make 8 flat cutlets, 1 egg, flour (for dredging), seasoned Italian breadcrumbs (for dredging), and more.

Yes, Chicken With Mushrooms And Provolone falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Mushrooms And Provolone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions