Season Chicken breasts with Salt and Black pepper.
Heat Olive oil in a large skillet over medium-high heat. Add Portobello mushrooms and Onion and cook until softened and browned, about 8-10 minutes. Season with Garlic powder.
Remove mushrooms from skillet and set aside. Add Chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
While Chicken is cooking, prepare Sauce: In a small saucepan, combine Chicken broth, Worcestershire sauce, Butter, minced Garlic, and Lemon juice. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
Pour Sauce over cooked Chicken breasts. Top with cooked mushrooms and shredded Monterey Jack cheese. Cover and cook for 2-3 minutes, or until cheese is melted and bubbly.
Serve immediately.
Ingredients
4
44Chicken breasts-boneless, skinless
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1/2 cup120 mLChicken broth
1/4 cup60 mLWorcestershire sauce
2 tbsp30 mLButter
2 cloves10 mLGarlic-minced
1 tbsp15 mLLemon juice
8 oz225 gPortobello mushrooms-sliced
1/4 cup60 mLOnion-sliced
1 tbsp15 mLOlive oil
1/4 tsp1.25 mLGarlic powder
1 cup100 gMonterey Jack cheese-shredded
Equipment
Large skillet
Small saucepan
Cutting board
Knife
Instructions
Season Chicken breasts with Salt and Black pepper.
Heat Olive oil in a large skillet over medium-high heat. Add Portobello mushrooms and Onion and cook until softened and browned, about 8-10 minutes. Season with Garlic powder.
Remove mushrooms from skillet and set aside. Add Chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
While Chicken is cooking, prepare Sauce: In a small saucepan, combine Chicken broth, Worcestershire sauce, Butter, minced Garlic, and Lemon juice. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
Pour Sauce over cooked Chicken breasts. Top with cooked mushrooms and shredded Monterey Jack cheese. Cover and cook for 2-3 minutes, or until cheese is melted and bubbly.
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