Gala Smothered Chicken

Normally when you hear "smothered", it means something is hiding under a mess of gravy. Not so in this case. The chicken is just peepin' out from under a few sauteed vegetables and a little ooey-gooey shredded cheese. The best part is it can be made in about 30 minutes. This truly is a keeper. The little bit of jalapeno gives it just a little kick.

I served this the other night with Roasted Asparagus with Lemon and Tomato-Red Rice, or just cook a box of Uncle Ben's Original Long Grain and Wild Rice.

I'm giving instructions for cooking the chicken in a heavy skillet, however the chicken and asparagus may be cooked on the grill, as I did. If I fire up the grill everything I can will be cooked on it. Easy clean-up.

This is such a pretty dish you really don't need garnish, however a little chopped cilantro is a nice addition.

Gala Smothered Chicken
2 servings
print recipe

3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves (508 ounces each)
1/2 cup sliced fresh mushrooms, more if you like
1/4 cup chopped onion
2 tablespoons chopped seeded (or not) jalapeno pepper
3 tablespoons butter, divided (If grilling chicken about 1/2 this amount.)
1/4 cup shredded pepper Jack Cheese
1/4 cup shredded cheddar cheese

In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside for at least 1 hour. I have let them set overnight in the refrigerator.

In a large nonstick skillet coated with cooking spray, saute' the mushrooms, onion and jalapeno in 2 teaspoons of the butter until tender. Remove and keep warm.

Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until juices run clear. Spoon vegetable mixture over each chicken breast; sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.