My husband and I have decided to invite his parents over for a nice Saturday evening of dinner and conversation. Because it's my in-laws coming, I'm changing my previously planned menu from Picatta Chicken, which would run the risk of being too lemony for their palates, to Smothered Chicken. It takes a little bit of prep work, but the results are tasty and well worth the effort.
4 boneless, skinless chicken breast halves (about 1 1/4 to 1 1/2 pounds)
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter (either salted or unsalted is fine)
1 medium onion, thinly sliced
4-8 ounces sliced mushrooms
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese (any sharpness you prefer)
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder and pepper. Cook in skillet, turning once, until juice is no longer pink when centers of thickest pieces are cut (about 8-15 minutes, depending on your stove and the thickness of your chicken). Remove chicken from skillet; keep warm.
Melt butter in skillet over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until crisp-tender. Add mushrooms. Cook, stirring occasionally, until both are tender.
Move onion and mushrooms to side of skillet; add chicken. Spoon onions and mushrooms over chicken. Sprinkle cheeses over chicken and vegetables. Turn off heat, cover and let stand until cheese melts.
For added heat, add 1/4 teaspoon ground red pepper (cayenne) to seasonings for chicken.
For extra color, add 1 medium green or red bell pepper, thinly sliced, to skillet with onions.
To cut prep time, use pre-sliced mushrooms and pre-shredded cheeses.
This goes nicely with rice pilaf and steamed broccoli. Enjoy!