Smothered Chicken

I was digging through old recipes and found this hidden gem.  It's simple to make and the lemon marinade gives the chicken a nice tang.

Serves 4

Ingredients

• 4 boneless chicken breasts (about 1 lb.)
• ½ medium onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup shredded mozzarella or Italian cheese
• 1 lemon, juiced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• 1/8 teaspoon cayenne pepper
• Cooking spray

Directions

 

1.  In a small bowl whisk together olive oil, lemon juice, and black pepper.  Place chicken and marinade in a gallon size Ziploc bag.  Refrigerate for 1 to 24 hours.

 

2. Spray a large skillet with cooking spray; heat over medium heat.  Sprinkle both sides of chicken with oregano, salt, garlic powder, and cayenne pepper.  Cook chicken 8-10 minutes, turning once, until no longer pink in the middle.

 

3. In a separate skillet, melt butter over medium heat.  Cook bell pepper and onion for about 5 minutes, stirring occasionally, until crisp-tender.  Stir in mushrooms and cook 3 to 5 minutes, until vegetables are tender.

4. Sprinkle cheese and vegetables over chicken; remove from heat.  Cover and let stand until cheese is melted.

 

Serve with brown and wild rice.