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Poultry
Chicken
Lynn's
Chicken Breasts With Broccoli Au Gratin
3 boneless, skinless chicken breasts, halved
flour, for dredging
2 tablespoons butter
1/4 cup butter, melted
1 1/2 cups sliced mushrooms
salt and pepper to taste
1/2 cup chicken broth
3/4 cup white zinfandel
1 1/2 cups Parmesan cheese
1/2 cup mozzarella cheese
Dredge chicken lightly in flour, cook over low heat in 2 tablespoons butter, 5
to 7 minutes each side, until done. Reserve drippings. Place chicken in
ungreased 9 x 13 inch glass dish. Add 1/4 cup butter to reserved drippings and
saute mushrooms. Again reserving drippings, spoon mushrooms evenly over chicken.
Stir broth, wine and salt and pepper into reserved drippings and simmer 10
minutes. Drizzle over chicken. Combine cheeses and sprinkle over chicken. Bake
at 450F for 10 to 15 minutes, until cheese melts. Serves 6.
Spinach Au Gratin
2 10 ounce packages frozen chopped spinach
3 cups cooked rice
4 eggs, beaten
1 10.75 ounce can condensed cream of mushroom soup
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Thaw, drain and separate spinach. Toss with rice. Combine eggs, soup and
seasonings. Stir into spinach mixture. Turn into a greased shallow 1 1/2 quart
casserole. Sprinkle top with Parmesan cheese. Bake at 350F for 30 minutes or
until firm. Serves 6.
We
thought, because we had power, we had wisdom.