Smothered Chicken Texas (Print Version)
# Ingredients:
01 -
1 medium onion, cut into slices about 1/4-inch thick.
02 -
1 tablespoon butter, with extra if needed.
03 -
1/2 pound button mushrooms, trimmed and sliced.
04 -
1/4 pound shredded Monterey Jack cheese.
05 -
2 chicken breasts, large in size.
06 -
1 teaspoon salt blend or seasoned salt.
07 -
1/2 teaspoon ground black pepper.
08 -
Add extra salt if needed for taste.
# Instructions:
01 -
Slice the breasts lengthwise. Cover with plastic wrap and even them out using a meat tenderizer. Sprinkle salt and pepper on both sides.
02 -
Use a medium-low stove setting to melt butter. Toss in the onions with a pinch of salt and cook 3-4 minutes. Stir in mushrooms and continue cooking until they're golden brown, another 3-4 minutes. Take out of the pan and set aside.
03 -
If the pan looks dry, toss in a bit more butter. Lay the chicken pieces in the hot pan. Let them cook 6-8 minutes on the first side, then flip and cook 3-4 minutes on the other side.
04 -
Layer the cooked veggies on top of the chicken, sprinkle with shredded cheese, and wait until it melts. Serve right away while warm.
# Notes:
01 -
Avoid crowding the chicken in the pan. You might have to cook in batches. Keeping the thickness even ensures everything cooks at the same rate. Tastes best while the cheese is still gooey and warm.