Edith’s Mushroom Chicken

My Great-Aunt Esta is my grandmother’s youngest sister. Growing up, we would see her maybe once or twice a year, on special occasions when she would fly to Michigan from her home in New York. Grandma and her sisters were all blessed with terrific senses of humor. Some of my favorite childhood memories are hearing them all together laughing. Aunt Esta has been wonderfully supportive of my blog, and gives me the the most endearing comments like “Your grandma would be proud of you.” Thank you Aunt Esta, it means so much to me! Recently she sent me my favorite kind of recipe, simple and delicious! Enjoy!

As organic as possible:

6 Boned Chicken breasts

2 Eggs, beaten

2 cups Bread Crumbs (*Aunt Esta mixes in a little Parmesan cheese so I did too)

1/4 cup Grate Parmesan *optional

1 Large can Mushrooms (*I sautéed some in butter & olive oil- about a pint of fresh)

1 – 14.5 oz. can Chicken broth

8 oz. Mozzarella Cheese, shredded

Oil or Margerine for frying

Cut boned chicken into 2 or 3 strips. Soak in beaten eggs 5 hours or overnight.

img_7482

Fire up the grill! Or rather preheat the oven to 350°.

Roll Chicken in bread crumbs.

img_7484

Brown in oil.

img_7485

Put in shallow baking dish. Cover with cheese and mushrooms. Pour broth over all.

img_7489

Bake in preheated oven 1/2 hour covered and 1/2 hour uncovered.

img_7587

Edith’s Mushroom Chicken

Ingredients

  • 6 Boned Chicken breasts
  • 2 Eggs, beaten
  • 2 cups Bread Crumbs (*Aunt Esta mixes in a little Parmesan cheese so I did too)
  • 1/4 cup Grate Parmesan *optional
  • 1 Large can Mushrooms (*I sautéed some in butter & olive oil- about a pint of fresh)
  • 1 - 14.5 oz. can Chicken broth
  • 8 oz. Mozzarella Cheese, shredded
  • Oil or Margerine for frying

Instructions

  1. Cut boned chicken into 2 or 3 strips. Soak in beaten eggs 5 hours or overnight.
  2. Preheat oven to 350°.
  3. Roll Chicken in bread crumbs.
  4. Brown in oil.
  5. Put in shallow baking dish. Cover with cheese and mushrooms. Pour broth over all.
  6. Bake in oven 1/2 hour covered and 1/2 hour uncovered.
https://sadiesnest.com/ediths-mushroom-chicken/

17 comments

  1. Simply delightful. I love the sound of this recipe. I might try it very soon! And how generous your Aunt Esta is for sharing this with you for the blog. There’s nothing better than family support.

  2. Dad and I were fortunate to be visiting the night you served this. So, I can say first hand it was delicious! Maybe Aunt Esta will share some of her recipes, I remember your grandmother and great aunts having so much fun in the kitchen. Great cooks!

  3. This is one of my favorite recipes and is sooooo delicious! This is a very nice tribute to my Mom and her sisters Sadie! And you’re right, there was always cooking and lots of laughter when they got together for sure!

    1. Thanks Colleen! I’m so glad she sent me this recipe. I regret I never asked gram for more tips in the kitchen. Apparently her pie crust was perfect (by the time I was old enough to remember my aunts did most of the holiday cooking- which was still delicious). Hugs!

    1. Thank you! Those were special times for me. One of grandma’s sisters would fly in from New York, and one would fly here from California. Another of gram’s sisters lived nearby. A fifth sister passed before I was born, but the four of them would get together on occasion and laugh for hours. It was priceless.

  4. This looks so good Sadie! Love all the pictures!! I’m looking forward to trying this–no matter how many cookbooks you get, there’s nothing like family recipes 😊

Leave a Reply