I am at coming at you from Ms. Carrie Norris's house in HENDERSON, NV. Right next to the flashing lights of VEGAS!
Since we completely disagree with the "What Happens In Vegas Stays In Vegas" mantra...we are about to dish it all!
Last night we made dinner for Dan's brother and sister-in-law and her parents. While trying to figure out what to make I remembered a meal that Ryan's aunt had prepared for us one night. She had recently sent me the recipe and it was TO DIE FOR...and from if you ate it every night...I mean the butter...the cream....OH MY! It is divine! Which is why we thought to change it's formal name of "Butterfly Chicken" to "Chicken Divine" however, I think last night we had a moment where we called it "Dimpled Thighs Chicken" cause, well, lets just get to the recipe! You will see for yourself! For now, call it what you want!
We used Chicken Tenderloins, which worked marvelously! Otherwise, tenderize your chicken breast by beating the heck out of it with a hammer or the bottom of a pan while it is in a ziploc bag...or ask your local butcher to send in through the tenderizing machine once. Yeah, I think that sounds better!
Dredge chicken in a mixture of flour, pepper and salt. The salt and pepper amounts are up to you, but don't be afraid! Add a good amount.
Now, melt A CUBE OF BUTTER (I Know, Right?!) in a pan and brown the chicken. Don't cook it through, we are just browning here. While it is browning squeeze a lemon over the top of it. When the flour mixture gets a bit of brown tinge to it move the chicken into a 9x13 pan.
Now, using your best "Suzie Homemaker" face, saute 1 1/2 lb sliced Baby Bella mushrooms in 2 T butter. NO ONE masters the "Suzie Homemaker" like Carrie! NICE!
I love her A LOT by the way, have I mentioned that?! Well, I do!
When the mushrooms are done spoon them all over the top of the chicken. A note on the mushrooms: You COULD use regular mushrooms, but I promise the flavor of the Portabella is PERFECT in this! AND they are so pretty with their brown outside!
Now, you take a full pint of HEAVY cream and pour it all over the top. Really, make sure it is the HEAVY stuff. There is a BIG difference in the final result. Just make sure that when you do it, you bust out your "Suzie Homemaker"!
Pour it all over! Then use a fork to life the chicken and make sure that the cream gets all around it.
Now grate some parmesan and sprinkle about 1 1/2 c. over the top! Don't even try the powder stuff! You need the REAL stuff for this one!
Now bake in a 350 degree oven for 30 min or until the chicken is cooked through.
Serve over noodles or rice or next to a baked potato. Honestly, this stuff was a HIT! It is SO yummy! I mean, how could it not be?! The cream? The Butter? The Cheese?! Yep, "Dimpled Thigh Chicken" it is!
No worries, we also served it with this beautiful salad! Spring Green Mix with onions, bacon crumbles, feta and craisins! DELISH!
Chicken, tenerloins or tenderized breasts
1 cube + 2 T Butter
1 1/2 lb. Baby Bella mushrooms, sliced
1 pint Heavy whipping cream
1 1/2 c. freshly shredded Parmesan Cheese