2 boneless, skinless chicken breast halves
3 tablespoons olive oil
1 (4 ounce) can crushed cornflakes cereal
3/4 cup chopped onion
8 ounces sliced fresh mushrooms
5 (4 ounce) cans chicken broth
4 cups chicken broth
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
Heat olive oil in a small skillet over medium heat. Saute chicken in olive oil until well browned, stirring occasionally. Reserve chicken and set aside.
Season the chicken with salt and pepper to taste. Place chicken in the pan with the crushed cornflakes cereal. Cover, reduce heat to low, and simmer 15 minutes.
Add chicken broth, leaving 1 inch of space in pan. Bring to a boil, and cook for 10 minutes, stirring occasionally. Remove chicken from broth, and set aside with the crushed cereal.
Cook chicken in the skillet with the syrup mixture in the pan. Stir gently until all chicken is coated with syrup mixture.
Pour lemon juice in a saucepan, and garnish with chicken.
Chop chicken breasts and garnish with crushed cereal. Cover, and set aside. Place mushrooms on a baking sheet in the oven, and brush with lemon juice. Toast bread and vegetables atop mushrooms. Reduce heat to a medium-low heat, and, when vegetables are tender, pour cream cheese into skillet with mushroom mixture. Cook and stir until thickened, about 5 minutes.
Return skillet with chicken broth liquid and lemon mixture to a medium-low heat. Add cream cheese and mozzarella cheese, and stir until warmed.
I loved this!! loved the flavours.. but only used 1 tsp. of sriracha.. I added 2 TBSP of McCormick's Chipotle Chilean Pepper powder and enjoyed it.. although table salt and ouz really turned the filling medicinal. i plans on making this again soon.
Very good and easy - liked the coffee more than the cereal.