Saturday, July 19, 2014
We love smothered chicken that we find in restaurants, but don't love the price or the fact that we live 30 minutes from any restaurants around. For years, I've made sauteed mushrooms for my family as a side dish that they absolutely love! I decided to come up with a smothered chicken using the mushrooms, and this is what I came up with... done in the time it would take us to drive to town, and tastes much better than anything you could order in a restaurant. When I make it for friends, they always ask for the recipe! I even make it for large crowds, events and banquets! It's always a hit!
4 chicken breasts, pounded out to even thickness
1 large onion, sliced
1 - 8oz pkg mushrooms, sliced
4 garlic cloves, minced
2 Tbsp Soy Sauce
Salt, Black Pepper and Garlic Powder
3 oz pkg Real Bacon Bits
4 thick slices of Monterrey Jack Cheese or Pepper-Jack for a nice kick
Preheat the oven to 350 degrees.
Heat about a tablespoon of oil (or spray with cooking spray) in a large sauce pan. Sprinkle Chicken Breasts with salt, black pepper and garlic powder. Add Chicken to the pan and cook over medium-high heat for about 5 minutes per side or until done and no pink left in the center.
Caramelized a sliced onion in about a tablespoon of butter, 2 garlic cloves, minced and a tablespoon of soy sauce. Saute until the onions are golden brown.
Saute the mushrooms in a tablespoon of butter, 2 garlic cloves, minced and a tablespoon of soy sauce. Saute until the mushrooms have cooked off their juices and get a little color on them. (about 10 minutes)
When the chicken is done, place them in a casserole dish or baking pan and top with onions, mushrooms, bacon and cheese. Put the chicken in the oven for about 2 to 3 minutes or just long enough to melt the cheese.
Serve with a garden salad and some zesty garlic bread for a quick and easy supper!