Cheesy Baked Chicken with Mushrooms
Grilled chicken with cheese and mixed mushrooms may be a good way to boost your dinner. Flavored with just a couple of ingredients, you will have one among the simplest and easiest chicken recipes out there. it is also low-carb, keto-friendly, with enough protein to stay you going
INGREDIENT
1 tablespoon butter, divided
2 tablespoons of vegetable oil , divided
FOR MUSHROOMS
8 ounces of sliced mushrooms
1 large onion, sliced
salt and pepper powder, to taste
3 garlic cloves, chopped
FOR pigeon breast
4 boneless, skinless chicken breasts (1 pound total), puree to 1/4 inch thick
fresh powdered salt and pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika or sweet paprika
1 teaspoon of Italian seasoning
4 ounces of part-skim grated mozzarella cheese
1/2 cup low-sodium chicken stock
chopped fresh parsley, to garnish
Instructions
1.Preheat oven to 375F.
2.Lightly grease a 9x13 baking sheet with spray oil and put aside .
3.In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon vegetable oil .
4.Add mushroom slices and onion slices to pan; season with salt and pepper and cook for five minutes.
5.Stir within the garlic and cook for an additional 30 seconds, or until fragrant.
6.Transfer half the mushroom mixture to the prepared baking sheet; set the remainder aside for later.
7.Return the pan to the warmth and add the remaining butter and vegetable oil .
8.Season the pigeon breast with salt, pepper, garlic powder, paprika and Italian spices.
9.Add the pigeon breast to the recent oil - you'll got to do that gradually if the skillet isn't large enough - and cook the pigeon breast 2 minutes per side or until tender. light gold.
10.Remove the pigeon breast from the pan and arrange on top of the mushrooms on the baking sheet.
11.Return the skillet to the stove; add the chicken broth and scrape off the gold pieces. Bring the 12.mixture to a boil and cook for 4 to five minutes or until the liquid is reduced.
13.Garnish the pigeon breast with the remaining mushroom mixture, add cheese to the pigeon breast and pour within the prepared chicken broth .
14.Bake, open lid, for quarter-hour or until chicken is fully cooked.
15.Remove from oven.
16.Garnish with fresh parsley,Serve..
