Creamy Parmesan Garlic Mushroom Chicken

We made this tonight and it was restaurant quality. It's a keeper.

I think you could garlic, mushroom and cheese anything and I'd like it. Recipe is printed and on the menu list to try.

fpoole wrote:
Yah, chicken is a tough one to determine when done..

The best way is to get an instant read digital meat thermometer. They're inexpensive and accurate.

I avoid the whole problem with chicken breasts by not eating them! For some inexplicable reason my wife prefers white meat, which I find relatively bland and more temperamental to cook than the succulent, juicy dark meat that is exclusive to my chicken consumption. No accounting for taste. :)

My guess is that the chicken breast is not tender is because it is overcooked.

magnusfide wrote:
I like the fact that they avoided using processed foods like condensed soup. The real thing tastes better.

This recipe looks like a variation on Alfredo sauce. I'm going to try this one in a Dutch Oven.

Sounds delicious! How did it turn out?

magnusfide wrote:
I like the fact that they avoided using processed foods like condensed soup. The real thing tastes better.

This recipe looks like a variation on Alfredo sauce. I'm going to try this one in a Dutch Oven.

"Xactly:!" As much as I used to enjoy the convenience of cream of whatever canned soup my body canna take it anymore.:c

Happytraveler wrote:
This recipe is excellent!!!!! Creamy Parmesan Garlic Mushroom Chicken, But next time I will use shrimp instead of chicken. The only problem the chicken breast was tough. The recipe was fantastic except the chicken. I have no idea how to fry tender chicken breast, LOL. I did follow the directions exactly.


I doubled the sauce and spinach in this recipe, except for the mushrooms because my husband is a big pasta eater, LOL.

Recipe reads nicely and I like the idea of substituting seafood for chicky. Oh and I'd double the spinach as well; love one pot meals :).
As for how to cook the chicken breast if you opt to stay with the recipe?

This is my sure fire way to cook juicy and tender chicky breasts when I've no access to a microwave. Pound it so the breasts are even. Place enough olive oil to lightly cover the bottom of the pan (around 1 TB) to heat in a medium high skillet w/ a tight fitting lid. Before the oil starts to smoke, lower the heat to medium and add breast(s) to pan. Lightly brown 1 minute per side. Cover pan and allow to cook for 10 minutes. Remove from heat and allow to rest for another 10 minutes. Remove pan cover and serve just remember that once you put the pot lid on DO NOT remove it until the full 20 minutes is over.
You'll have pan poached meat than can be used in a main course salad, soup, and casserole or stir-fried dish or an entree dish such as this.
Whenever breasts are on sale my way I buy extra, cook some of them in this manner, and store in the freezer. Shortens my cooking time a lot.

I wanted to try this with fresh chicken so I put some in the freezer last night. This morning they were dead!

I like the fact that they avoided using processed foods like condensed soup. The real thing tastes better.

This recipe looks like a variation on Alfredo sauce. I'm going to try this one in a Dutch Oven.

Ummm. That sounds pretty good to me! Thanks for the link!