Don't Judge A Book By Its Cover

Since it's true that people eat with their eyes, I was almost afraid to start today's post with a photo.  There are times that no matter how you arrange food on a plate or how many photos you snap from different angles, the dish just does not look appetizing.

My version of Country Club Chicken (found on Pinterest but originating from Kayotic Kitchen) is one such unappetizing photo example.  Kay made it look absolutely delicious which is the whole reason I decided to try it.  Her photo did not lie - it was amazing - very tender and rich tasting.  So take my advice and don't bypass this recipe simply because of my photo.  Better yet, forget about the photo entirely - hurry and make this for dinner tonight.

I pounded my chicken breasts just a bit and used an unpeeled Golden Delicious apple. Pair this casserole with a green salad for the perfect meal.   


Country Club Chicken
from Kayotic Kitchen

1 pound spaghetti
4 chicken breasts
1 large onion, diced
7 oz fresh mushrooms, sliced
1 can cream of mushroom soup
4 or 5 slices bacon, cooked and crumbled
1/4 cup dry white wine
2/3 cup sharp cheddar cheese, shredded
1 apple, peeled and diced
butter or oil
salt and pepper, to taste

Season chicken with salt and pepper.  Heat butter or oil in saute pan over medium-high heat.  Brown chicken on both sides and transfer to a baking dish.  Add onions to the pan and cook for 2-3 minutes.  Add mushrooms and cook for another 2-3 minutes, then add the apple and cook for another 3-4 minutes.

Season vegetables with salt and pepper and add white wine, mushroom soup and cheese.  Stir well.  Spoon sauce over chicken breasts and bake at 350 for approximately 30 minutes.

While chicken is baking, prepare pasta per package directions.

Divide pasta among four serving plates and top with a chicken breast and sauce.