THE BLOG
05/21/2010 01:06 pm ET Updated Dec 06, 2017

Recession Recipe: Chicken with Mushrooms (VIDEO)


Happy morning, everybody. I just paid some bills, so I'm feeling extremely cranky right now. I'm re-watching this episode, Episode 30, Chicken with Mushrooms, hoping it'll cheer me up. Hang on...it's working...working...OK, DONE! I'm happy now! Phew, that just saved my whole day!

You can see in this episode - if you watch to the end - that after taking a bite and saying "mmm, yum," I do a double take and make the yum noise a 2nd time. That was me realizing just how delicious this dish is. IT. IS. CRAZY. DELICIOUS. I hope you make this one, I really, really do.

A second thought: if you are a long watcher/fan of Economy Bites, you'll notice that I'm wearing the same outfit in this episode that I was wearing in our CNN piece that aired on CNNMoney.com back in February. If you're a new fan (or someone with eyes), you'll notice - toward the middle of the episode- a blurry man with a camera standing behind me. Either way - he interviewed us for the piece, and filmed the episode for filler footage. Just goes to show how far in advance we film! We work hard for you, people! 7 days a week!

A note on the recipe: there is no note really. It's so easy and it's super awesome. If you have specific questions, you can email me at allie@economybites.tv, and I'll be sure to answer. Otherwise: I leave you to your own devices. Recipe follows...

Chicken with Mushrooms

Ingredients

-3 boneless skinless chicken breasts (about 2 lbs), pounded flat and sliced in half

-1 egg

-2 cups Italian breadcrumbs

-4 Tbsp butter

-2 Tbsp olive oil

-16 oz. sliced Cremini mushrooms

-1 1/2 cup chicken broth

-1/2 cup cream

-juice of 1 lemon

-1 tsp capers

-1/2 cup Parmesan cheese

-pinch of salt

Procedure

-Preheat oven to 350

-Cover a cutting board with plastic wrap. Place chicken breasts on top then cover them with another piece of plastic wrap. Using a mallet or rolling pin, pound chicken breasts until they are flat and about doubled in size. Once pounded, slice each breast in half and remove them on a plate.

-Crack an egg into a bowl and beat it. Set the bowl next to the plate with the chicken breasts.

-Pour breadcrumbs onto a plate and set it next to the egg (which is next to the chicken breasts).

-Start the assembly line: get a clean plate ready for coated chicken pieces. Dip one of the pounded chicken pieces in the egg (both sides). Then dip the chicken breast in breadcrumbs until fully coated. Place the breaded chicken on the clean plate. Repeat with each piece of chicken.

-Heat a pan over medium. Melt butter and add olive oil. Let them get hot and bubbling.

-Once hot, cook 2 breaded chicken breasts pieces at a time. You're just browning the breadcrumbs - not cooking the chicken all the way through - so each piece of chicken will only need about 2-3 minutes to cook on each side. Once golden, remove browned chicken pieces to a pyrex or other baking dish. Repeat with all 6 pieces adding butter and/or olive oil as needed.

-Once chicken is done, keep pan on medium heat and add mushrooms. Cook for 3-4 minutes, stirring to coat in butter and oil, until soft.

-Add chicken broth and stir to scrape fatty brown bits from the bottom of the pan. Let it reduce for 2-3 minutes or until the chicken broth turns dark brown. Add cream, lemon juice and capers. Add salt to taste. Cook for another minute then pour mushrooms and sauce over chicken. Sprinkle Parmesan cheese and bake for 20 minutes in the oven.

ENJOY!

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