YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minIngredients
Directions
Melt 1 tablespoon butter in a small pan over medium heat.
Add onion, mushrooms and chilis; cook covered until softened.
Do not drain.
Set aside.
Season chicken breasts with salt and pepper.
In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, until white, tender and semi-browned.
Add onion mixture.
Do not drain juices.
Cover and simmer until juices bubble, about 5 minutes.
Place a slice of cheese on top of each chicken breast and cover pan until cheese is melted, about 1 minute.
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