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1
Pound chicken to even out thickness (can skip this if you hate to do it).
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2
Flour chicken.
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3
Add salt and pepper to taste.
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4
Brown chicken lightly-- don't need to cook all the way.
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5
Put chicken in large casserole or roasting pan in one layer.
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6
In the same frying pan, melt a little butter or use oil and saute mushrooms until lightly browned.
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7
(Can skip this step too.)
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8
Place mushrooms on top of chicken.
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9
Melt more butter or oil and saute onion until soft.
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10
(This is not in the original but I like onions.
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11
Leave them out if you don't or they don't like you.)
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12
Place onions on top of mushrooms.
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13
Add some parsley, seasoning salt or no-salt seasoning, if you want.
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14
Cover with cheese.
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15
Original recipe uses portabella mushrooms and fontina cheese I think, but mozzarella is fine.
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16
Swiss would probably be good too.
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17
Bake for about 20 minutes at 375 degrees or so.
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18
Longer at a lower temperature or less at higher.
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19
Basically you want to cook the chicken, melt the cheese and get some juices in the pan.
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20
Essentials are chicken, mushrooms and cheese.
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21
This is really good with rice, but noodles might be tasty too.
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22
I've also made a version using puff pastry which is pretty and delicious but more work.
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23
Another variation I tried used some additional vegetables like peppers, zucchini and tomatoes.
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24
It was good, but I like the standard version.
