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Mushroom and Swiss Chicken
September 01, 2005

Oh, Wow! This got absolutely RAVE reviews from my boyfriend, to whom every mean is usually the same: "good." I did make a couple adjustments, though: shook the chicken up in a ziploc bag with the oil (added a little more), vinegar (and used some balsamic as well), garlic, and some seasoning salt (Alpine Touch), then put in the greased dish with more vinegar, oil, and garlic sprinkled over. Dusted with cajun and black pepper and cooked, then added a bit of chicken broth and red pepper flakes with the mushrooms/green onions. A tip: to reduce shriveling and browning of mushrooms, put the green onions over top the mushrooms. This recipe is really versatile; it was fine in the oven an extra ten minutes (with the oven shut off) while i finished up the rest of the meal. Served with Asiago Sun-dried Tomato Pasta (see review) with farfelle pasta tossed with parsley, olive oil, parmasan, and red and black pepper. I'll DEFINATELY make this again!

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