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Andre Lewis

Smothered Chicken with Mushrooms and Onions

Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1 large yellow onion thinly sliced
  • 3/4 cup low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 4 oz Monterey Jack cheese shredded

Method
 

  1. Pound the chicken to an even 3/4-inch thickness and season it with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat and brown the chicken for 4 minutes per side, then move it to a plate.
  3. Add the butter, mushrooms and onion, and cook for 8 to 10 minutes until the liquid evaporates and the vegetables develop brown edges.
  4. Pour in the broth and Worcestershire sauce, scraping the skillet, and simmer for 2 minutes.
  5. Return the chicken and any juices to the pan, cover and cook over medium-low heat for 5 to 7 minutes until the thickest center reaches 165°F.
  6. Divide the cheese over the chicken, cover for 1 minute until melted, and spoon the mushrooms, onions and sauce around each piece.