Smothered Chicken
Read my review of this recipe.
Ingredients:
- 4 boneless, skinless chicken breast
- 1 large bell pepper, sliced
- 1/2 large sweet onion, sliced
- 8 ounces mushrooms, sliced
- 4 ounces monterey jack cheese, shredded
- 2 tablespoons extra virgin olive oil
- 1 teaspoon season-all
- 1 tablespoon honey
- 1 tablespoon butter
- 1 teaspoon garlic powder
- salt, to taste
Directions:
Preheat a large skillet over medium-low heat and add 1 tablespoon of the oil. Pound chicken breast to about 1/2 inch thickness, sprinkle both sides with season-all, and place in the skillet. Cook over low heat for about 10 minutes per side until the chicken is cooked through.
Meanwhile, place the remaining 1 tablespoon of oil in another large skillet. Add the sliced onions and peppers and cook over medium-low heat for 10 to 15 minutes, until softened. Season lightly with salt and add the honey. Stir and cook another couple minutes until the onions and peppers have caramelized.
In another skillet, melt the butter over medium low heat. Add the sliced mushroom and cook about 10 minutes until they have browned. Season with garlic powder and salt.
Once the chicken is cooked through, top it with the the cooked onions, peppers, and mushroom. Top the vegetables evenly with the shredded cheese. Cover for 2 to 3 minutes, just until the cheese has melted.
Serves 4.
Nutrition:
Substitutions:
Any hard cheese can be used to replace the monterey jack.
My own concoction, adapted from Applebee’s