I went out to a local restaurant one day and ordered this, and it left me wanting more! I came home and about a week later, I decided to perfect it and it really came out just as good or better than the restaurant chef's recipe! (Well, that's my humble opinion!)
1Put a few tablespoons cooking oil (I use canola) and a couple of tablespoons butter into a skillet. Add all vegetables.
2Flatten the chicken, if desired; sprinkle with desired seasonings. Sauté the mushrooms, green pepper, onion and garlic in butter/oil mixture until tender. Place the chicken into pan, cover with the vegetables and let simmer until chicken is cooked through. (You can also remove the vegetables while you're cooking the chicken and then when chicken is done, simply throw everything back onto the tops of chicken breasts. The choice is yours.) Add shredded cheese or large slices of cheese. Cover with lid just long enough to melt cheese down through the vegetables and onto the chicken. (My favorite cheese to use is the pepper jack... mmm!)
Makes 6 servings
Do not freeze
3Serve with your favorite sides.
Hint: To make this a little less fattening, try grilling your chicken on the outdoor grill and saute your vegetables in fry pan on top of stove as in recipe. Then continue with rest of recipe.