Delicious Italian-Style Chicken is perfect for early Fall weather, not too rich, yet filling and the casserole is packed with low-calorie veggies !
Italian-Style Chicken would soon become your family favorite too. Especially if you like Italian food for one, and also are a fan of mushrooms, lots and lots of mushrooms !
I like all the flavors mingling together in this easy Chicken casserole, tomatoes, mushrooms, onions and all the herbs.
We have had this dish over rice and pasta before, but we found that it tastes amazing when served over a bed of Polenta.
Which makes it another favorite dinner for me to prepare ! The Polenta only takes around 10 – 15 minutes to cook and I make this just before the Chicken is ready.
Five cups of mushrooms might seem a little much, but remember mushrooms shrink so much whilst cooking. And you really want all the different tastes, although the tastes do not differ all that much, as well as the various textures of the mushrooms.
I prefer Porcini to Portobellini mushrooms, but can not always find the Porcini. In that case I substitute the Porcini with Portobellini.
The mixed packet of Mushrooms I use have some brown, black and ordinary white button mushrooms all chopped up and ready to use.
By chopped up, I mean the bigger mushrooms should be in quarter pieces, and the small button mushrooms no smaller than halved. That always gives a nice balance between all the mushrooms.
If you use the real tiny baby tomatoes, and not the somewhat bigger, oval shaped Roma, you can still slice the tomatoes in half. But not all the way through, sort of a butterflied cut.
Italian-Style Chicken
Ingredients
- 6 Large Chicken Fillets
- 2 t Fresh Garlic crushed
- ½ cup Buttermilk
- 2 cups Porcini Mushrooms halved
- 2 TB Dry Sherry
- ¼ cup Olive Oil divided
- 1 Large Onion finely sliced into rings
- 3 cups Mixed Mushrooms quartered (your favorite mix)
- 1 ½ cups Roma Tomatoes halved lengthwise
- Salt and Black Pepper to taste
- 1 t Sugar
- 2 TB Butter
- ½ cup Parmesan Cheese finely grated
- 1 t Dried Italian Herbs
TO SERVE:
- Fresh Arugula (optional)
- Creamy Polenta (suggestion only)
Instructions
- Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
- Combine the Garlic and Buttermilk – add the Chicken and stir – chill until needed
- Place the Porcini or Portobellini Mushrooms in a bowl – pour over the Sherry and keep aside (stir now and then)
- Heat 1 tablespoon of the Olive Oil in a large pan – saute the Onions until translucent – reduce the heat and simmer 10 – 12 minutes or until caramelized – add the Mixed Mushrooms and cook until soft – remove and keep aside – drain liquid from the pan and add the Porcini or Portobellini Mushrooms and stir-fry – 5 minutes
- Arrange the Tomatoes, sliced side up, on a baking sheet – sprinkle with 2 teaspoonfuls of Olive Oil – season with Salt and Pepper and sprinkle over the Sugar – bake 10 – 15 minutes or until sticky – remove from the oven and keep aside
- Heat the Butter and the remaining Olive Oil in a large pan – shake off most of the liquid from the Chicken Fillets – brown the Chicken for a few minutes, both sides – transfer to the prepared oven dish in a single layer
- Season with Salt and Pepper – top with the Mixed Mushrooms/Onion mixture, followed with the baked Tomatoes {keep some for the top} and finally the Porcini or Portobellini Mushrooms
- Mix the Parmesan Cheese and the Italian Herbs – sprinkle over the dish – top with the retained baked Tomatoes – bake 15 – 20 minutes or until the Chicken is done
Notes
Remove from the oven, let stand 5 minutes and serve over creamy Polenta and top with fresh Arugula.
LINDA
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