Chicken A La Shelly (Garlic, Mushroom and Parmesean Chicken breast)



The original recipe I had of this had way too much butter in it for me so I just added more lemon juice instead of butter and it came out just as moist and delicious!  I also like to the take the chicken breasts and put them in between two sheets of plastic wrap and give them a couple of good poundings with a meat tenderizer.   This is a great one to serve to guests as well!!  Enjoy!

Chicken A La Shelly

6 chicken breasts

1 egg

Salt and pepper to taste

3 tsp of garlic powder, devided

1 C seasoned bread crumbs

3/4 C Parmesan Cheese, grated

1 stick of butter

1 tsp of parsley, finely chopped

Juice of 1 lemon

1/2 pound of mushrooms, sliced

Place all the chicken breasts between plastic wrap and pound using medium force with a meat tenderizer.

Beat the egg with salt and pepper to taste.  Add 1 1/2 tsp garlic powder.  Combine bread crumbs with 1/2 tsp garlic powder; add the parmesan cheese. 

Dip each chicken piece in egg mixture, then roll in bread crumb mixture.  Arrange pieces in a 9 x 13 baking dish.

Melt butter in small saucepan.  Stir in remaining  tsp of garlic powder, parsley and lemon juice.  Pour half of the butter mixture over chicken.  Bake at 375 degrees for 25 to 30 min.

Remove from the oven and sprinkle with mushrooms and pour remaining butter sauce over.  Return to oven and bake 5 to 10 min. longer. 

Serves 4 - 6 depending on what you serve with it! My husband always goes back for more so it actually served our family of 5 just great!!  Serve with a salad and some steamed vegetables