This week's new recipe comes from one of my Paula Deen cookbooks. By the way, have you heard that she's lost thirty pounds? Good for her! I just hope that doesn't affect her recipes. Is there such a thing as southern cooking "lite"?
Georgia Chicken is another dish that doesn't take a lot of ingredients, prep, or cooking time. We were able to sit down to a delicious meal within one hour of arriving home from work. . .and that's important to those of us who are accustomed to eating by six o'clock. I know, we'd never make it in the big city. ;)
4 T. (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 T. minced shallots
1/4 t. salt
1/4 t. pepper
4 ounces grated mozzarella cheese
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cover and let stand 5 minutes or until cheese melts.
Note: I removed the mushrooms and shallots from the pan before cooking the chicken, then returned them to the pan toward the end of the chicken cooking time.