smothered chicken

Do you have a Betty Crocker cookbook? Go check and see if your version has this glorious recipe. If so, highlight it, mark it, make it! It is soooooo good, I mean look at it!!!
I checked the Betty Crocker website but this particular one is not on there. So here it is. You must make this, it's incredibly easy. I do omit the cayenne pepper for the little tastebuds in our home AND I would include mushrooms but I'm in the minority here. My only added step in the process is that I tenderize the meat first so it cooks more evenly. Plus, it's just fun to smack the chicken. (:

BC's Smothered Chicken
Ingredients:
4 boneless, skinless chicken breast halves (about 1.25 lbs.)

Seasoning Rub-Mix together in bowl:
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp ground red pepper (cayenne)

1 Tblsp butter or margarine
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms (4 oz.)
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Directions:
1. Spray nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with seasoning mix. Cook in skillet 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; cover and keep warm.

2. Melt butter in skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, stirring occasionally until crisp-tender. Stir in mushrooms. Cook 3 to 5 minutes, stirring occasionally, until veggies are tender.

3. Place chicken in skillet; spoon vegetables over chicken. Sprinkle cheeses over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted.

Serve with rice or noodles or potatoes or whatever! Just try to eat this delicious chicken slowly. Enjoy!