Baked Chicken with Capers and Mushrooms



This is a favorite dish that my mom has been making for years and which everyone loves.  It’s sooooo good!



  • 8 boneless, skinless chicken breasts
  • 2 eggs, beaten
  • 2 cups seasoned bread crumbs (seasoned)
  • 1/3 cup olive oil
  • Jar of capers (approximately 1/2 to 1 cup)
  • 1 can cream of chicken soup (or cream of mushroom soup)
  • 8 oz. of sour cream
  • 1 onion, sliced thinly
  • 1 cup mushrooms, sliced
  • 3-4 cloves of garlic, sliced
  • 1 tablespoon parsley flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper

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Dip chicken in egg and then in seasoned bread crumbs.

Heat olive oil in a pan on the stove.  Add sliced garlic to pan.  Add the coated chicken to the frying pan and cook until lightly browned outside (not heated through because they will finish cooking later in the oven).


Place chicken breasts in single layer in a long glass bake dish.


In a bowl, mix sour cream, cream soup, and capers.

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Top chicken with mushrooms and onions.  Then top all of that with the soup/sour cream/caper mixture.

Spread the mixture.  Sprinkle with parsley flakes, garlic salt and pepper on top.

Bake at 350 for 1 hour. (You can make the above ahead of time and cook it later).

Serve on its own or over rice, fettuccini, or egg noodles.

Your family will love this dish!



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