My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 12, 2010

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.

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