Ingredients:

– 4 boneless, skinless chicken breasts
– 2 cups sliced ​​mushrooms (button or cremini)
– 1 medium onion, thinly sliced
​​– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese (or a blend of cheeses like mozzarella and cheddar)
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1/2 cup chicken broth or white wine (optional)
– Salt and pepper to taste
– Chopped fresh parsley (for garnish)

Instructions:

1. **Preheat the oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the chicken:**
– Season the chicken breasts with salt and pepper on both sides.
– Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until golden brown. (They don’t need to be cooked through, as they will finish cooking in the oven.)
– Place the seared chicken breasts on a parchment-lined baking sheet.

3. **Cook the mushrooms:**
– In the same pan, add the butter. Once melted, add the mushrooms and sliced ​​onions. Cook until the mushrooms are golden and the onions are tender, about 5 to 7 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– (Optional) Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid is reduced by half.
– Season with salt and pepper to taste.

Read more on next page

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 cups sliced ​​mushrooms (button or cremini)
– 1 medium onion, thinly sliced
​​– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese (or a blend of cheeses like mozzarella and cheddar)
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1/2 cup chicken broth or white wine (optional)
– Salt and pepper to taste
– Chopped fresh parsley (for garnish)

Instructions:

1. **Preheat the oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the chicken:**
– Season the chicken breasts with salt and pepper on both sides.
– Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until golden brown. (They don’t need to be cooked through, as they will finish cooking in the oven.)
– Place the seared chicken breasts on a parchment-lined baking sheet.

3. **Cook the mushrooms:**
– In the same pan, add the butter. Once melted, add the mushrooms and sliced ​​onions. Cook until the mushrooms are golden and the onions are tender, about 5 to 7 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– (Optional) Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid is reduced by half.
– Season with salt and pepper to taste.

Read more on next page

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 cups sliced ​​mushrooms (button or cremini)
– 1 medium onion, thinly sliced
​​– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese (or a blend of cheeses like mozzarella and cheddar)
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1/2 cup chicken broth or white wine (optional)
– Salt and pepper to taste
– Chopped fresh parsley (for garnish)

Instructions:

1. **Preheat the oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the chicken:**
– Season the chicken breasts with salt and pepper on both sides.
– Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until golden brown. (They don’t need to be cooked through, as they will finish cooking in the oven.)
– Place the seared chicken breasts on a parchment-lined baking sheet.

3. **Cook the mushrooms:**
– In the same pan, add the butter. Once melted, add the mushrooms and sliced ​​onions. Cook until the mushrooms are golden and the onions are tender, about 5 to 7 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– (Optional) Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid is reduced by half.
– Season with salt and pepper to taste.

Read more on next page