A delightful chicken and mushroom bake, perfect for a comforting family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a skillet, melt a tablespoon of butter over medium heat.
Use a non-stick skillet to prevent sticking.
Add the sliced mushrooms and minced garlic to the skillet and sauté until tender.
Stir occasionally to prevent burning.
Transfer the sautéed mushrooms and garlic to a casserole dish.
Spread them evenly for a uniform layer.
In a mixing bowl, beat the egg. Dip each chicken breast into the egg, then coat with breadcrumbs.
Press the breadcrumbs firmly onto the chicken for better adhesion.
In the same skillet, melt the remaining butter and brown the chicken on both sides.
Ensure the skillet is hot before adding the chicken for a nice sear.
Place the browned chicken on top of the mushrooms in the casserole dish.
Arrange the chicken evenly for consistent cooking.
Deglaze the skillet with chicken broth, scraping up any browned bits, and pour this over the chicken.
The deglazed bits add extra flavor to the dish.
Bake in the preheated oven for 45 minutes, or until the chicken is fully cooked.
Check the chicken's internal temperature; it should reach 165°F (74°C).
Sprinkle the Swiss cheese over the chicken and bake for an additional 15 minutes.
Allow the cheese to melt and slightly brown for a delicious topping.
Serve hot with your choice of pasta or rice.
Garnish with fresh parsley for a pop of color.
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