Smothered Chicken

Kim asked for me to post some chicken recipes. Here's one we love in our family. I like to use purple onion instead of the green onion for the flavor. Sometimes I add both because the green onion gives good color. You can use any type of cheese too. This is by Penny Walton, from the 2003 Quick Cooking Annual Recipes book .


Smothered Chicken

4 boneless skinless chicken breast halves (cut lengthways through the center to make thinner breasts)
Garlic Powder and Seasoned Salt to taste
1 Tbsp. Vegetable oil
1 jar (4-1/2 oz.) sliced mushrooms, drained. (I like to use freshly sliced)
1 cup shredded Mexican cheese blend
1/2 chopped green onions
1/2 cup real bacon, chopped

Flatten chicken to 1/4-inch thickness. Sprinkle with garlic powder and seasoned salt. In a large nonstick skillet over medium heat, brown chicken in oil for 4 minutes; turn. Top with the mushrooms, cheese, onions, and bacon. Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes. Yield: 4 servings. (*Note: If the chicken is to thick, the cooking time increases. This may also overcook the veggies and cheese.)