A good, quick weeknight dinner.
Yield: 4 servings
1 Tablespoon olive oil
1 Tablespoon butter
4 boneless, skinless chicken breasts, thawed
1 pound fresh mushrooms, sliced
1 onion, chopped
1/2 cup chicken broth
1 clove garlic, minced
1 Tablespoon fresh parsley, chopped
Heat oil and butter in a large frying pan on medium-high heat. Add chicken, cook 5 minutes on each side or until done (165 degrees). Remove chicken from pan to warm plate and cover. Add mushrooms, garlic and onion to same pan for 8-10 minutes (or until mushrooms cook down), stirring occasionally. Add broth, stir. Cook 5 minutes and stir in cheese. Serve over hot cooked brown rice and with a mixed green salad. Very good!