We were staying the weekend with my husband’s college buddy Jon and his wife Shannon many years ago when I first tried this. It was a super cold day in Columbia, South Carolina. And, I don’t mean it was 60 degrees. I know that’s what you were thinking. It actually was freezing! And, the guys were playing golf. Nothing will stop them. They returned, shivering, just in time for dinner and just as the weather was starting to take a turn for the worse. Shannon made this stick-to-your-ribs, comforting chicken dish that I fell in love with! Great memories of our friends, a cold South Carolina weekend and a yummy meal that warmed us up as the snow started to fall!
Saute the mushrooms in butter…
Combine the sauteed garlic with wine-soaked basil and tomato paste…this makes for a deep, rich flavor!
Meanwhile, dredge the chicken in flour seasoned with salt and pepper…
Brown the chicken in butter for about 3 minutes a side…and place in a casserole dish.
Add the mushrooms back into the sauce before topping the chicken and finishing with cheese!
And…after about 15-20 minutes in the oven…voila!
Serve over pasta, and dig in!
- 6 boneless, skinless chicken breasts, pounded to 1/4 inch
- 1/2 lb sliced mushrooms
- 4 T butter, divided
- 1 T dried basil
- 2 T white wine
- 5 T olive oil
- 4 cloves minced garlic
- 5 T tomato paste
- 1/4 cup grated parmesan cheese
- 1/4 cup flour
- salt and pepper
Heat oven to 350. Saute mushrooms in 2 T butter and set aside. Soak basil in wine for 10 minutes. Heat olive oil in small sauce pan and saute garlic 3 minutes. Add basil, wine and tomato paste. Cook and stir 15 min. over low heat. Add back in mushrooms. Flatten chicken between plastic wrap. Dredge in flour, salt and pepper. Melt 2 T butter in skillet and saute until brown…about 3 minutes per side. Place chicken in casserole dish and top each with sauce and parmesan cheese. Bake 15-20 minutes until bubbly. Serve over pasta.