Monday, April 23, 2012

Cheesy Chicken Skillet with Mushrooms

I'm pretty sure my love of mushrooms comes from my dad.  He loves them.  And I married a man who loves them.

So anything I make with a mushroom, my husband is happy.

Needless to say, he loved this dinner.

Saute the mushrooms and shallots.  Good start.

Add the chicken.

Still good.

Make a gravy by adding some flour and chicken stock.


Add cheese.

Perfect.  Eat with whole wheat orzo: it's a healthy dinner!

Cheesy Chicken Skillet with Mushrooms
Inspired by Paula Deen

2 T butter
2 T olive oil
4 shallots, diced
8 oz. cremini mushrooms, brushed clean and sliced thin
8 oz. white button mushrooms, brushed clean and sliced thin
4 boneless skinless chicken breasts
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
2 T flour
1 cup chicken stock
8 oz. mozzarella-provolone shredded cheese blend
Cooked whole wheat orzo, for serving

Melt the butter and olive oil together in a large skillet that has a lid.  Saute the shallots and mushrooms for about 5 minutes, until they begin to soften.  Scoot the mushroom mixture to the middle of the skillet and lay the chicken around the outside.  Sprinkle with the salt, pepper and thyme.  Saute the chicken for about 4-5 minutes on each side, until it begins to brown.

Remove the chicken from the skillet - it's okay if it is not cooked through - and stir the flour into the mushrooms in the skillet.  Cook for about a minute.  Add the chicken stock and stir to combine.  Bring to a simmer and return the chicken to the skillet.  Cover and cook on low for about 10 minutes, until the chicken is cooked through.

Remove skillet from the heat and sprinkle the cheese over each chicken breast.  Cover until the cheese is melted.  Serve with orzo.

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