With fall quickly arriving and winter not far behind we begin to think about comfort food. CW2C tends to stay on the lighter side with our meals, so we don't have a lot of comfort food recipes. However, once in a while, we like a meal that's cheesy and even slightly rich. Chicken Isabella has rich flavors, and when I make it today for my family, I recall many fond memories while the aromas fill the kitchen.
My Mom served this dish often when I was growing up. The recipe originated from her good friend who, coincidentally, has the last name Isabella. I guess that must have been a prediction of my future friendship with Carlinne. The hands-on time for this dish is in the preparation. Once you put it in the oven, you are free to do other things, like drink a glass of wine while your kitchen smells delicious.
Slice 6 chicken breasts into long pieces similar to chicken tenders, season with kosher salt and a few grinds of black pepper. Cover with 4-6 beaten eggs, and let rest in your refrigerator for at least 2 hours or up to overnight. Soaking the chicken in eggs is an important step; you won't believe how tender this chicken is.
Once the chicken is tenderized, remove from the eggs. Melt 4 tablespoons of butter. Set up your dredging with the melted butter in one bowl and panko bread crumbs in another. Dip each chicken piece in the butter and then the bread crumbs. Once the pieces are breaded, they are ready to brown.
Swirl 2-4 tablespoons of olive oil in a heated skillet. Once your oil is hot, place the tenders in the skillet without crowding. Cook on each side for 4-6 minutes until golden brown.
Pour 2 cups of chicken stock into an oven-proof 9 X 13 pan. Add the chicken in an even layer. Add 4 cups of sautéed mushrooms on top of the chicken, and cover with provolone cheese. Bake at 350 degrees covered for 45 minutes. Serve with your favorite seasonal vegetable and enjoy!