Recipe: Delicious Smothered Chicken breast with onions and mushrooms & provolone cheese

Smothered Chicken breast with onions and mushrooms & provolone cheese. Season chicken with paprika, garlic powder, and Italian seasoning and heat the remaining butter and oil in the skillet. Transfer chicken breasts to the casserole pan on top of the mushrooms and onions. Melt butter in a nonstick skillet over medium heat.

Set aside with the onion and the mushrooms. Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. You can have Smothered Chicken breast with onions and mushrooms & provolone cheese using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Smothered Chicken breast with onions and mushrooms & provolone cheese

1. Prepare of Marinade for chicken.
2. You need 2/3 cup of olive oil.
3. Prepare 1/2 cup of balsamic vinegar.
4. It's 1 tbsp of liquid smoke.
5. It's 2 tsp of garlic salt.
6. Prepare 1 tsp of dried rosemary.
7. Prepare 1/2 tsp of black pepper.
8. Prepare 4 of -6 chicken breast.
9. Prepare of smothered part of chicken.
10. Prepare 4 slice of bacon.
11. You need 2 tbsp of butter.
12. Prepare 1 medium of onion, sliced thin.
13. You need 1 cup of sliced mushrooms.
14. You need 4 of -8 slices of provolone cheese (you could use whatever cheese you like).

Preheat broiler, place chicken in a casserole dish and begin layering these starting with the bacon, then mushrooms, then onion. Put under broiler just until mushrooms and onions are heated back up then remove and add cheese on top, put back under broiler just til cheese has melted. Add the broth and browned mushrooms and cook, stirring, until the sauce comes to a boil and thickens slightly. Turn chicken; top with mushrooms and remaining ingredients.

Smothered Chicken breast with onions and mushrooms & provolone cheese step by step

1. Pound out chicken breast or slice in half lengthwise, just make sure they are all about the same thickness. Add chicken into marinade mixture and marinade for 30min-2 hours in fridge..
2. Cook bacon in a large skillet til crispy, drain on paper towel and set aside. In the same skillet with the bacon grease add in the butter then add the onion and cook til carmelized. Remove from skillet and set aside. In same pan add mushrooms and cook til carmelized in color, remove and set aside. You will be layering these on the chicken..
3. While you are doing step 2, in another skillet or grill pan cook chicken til no longer pink and is nice and brown..
4. Preheat broiler, place chicken in a casserole dish and begin layering these starting with the bacon, then mushrooms, then onion. Put under broiler just until mushrooms and onions are heated back up then remove and add cheese on top, put back under broiler just til cheese has melted..

In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed. Add onions and continue to fry until they are starting to become transparent. Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.