3 tbsp. salted butter
2 tbsp. olive oil
8 oz. fresh mushrooms sliced
1 medium yellow onion sliced
1 tbsp. minced garlic
4 boneless skinless chicken breasts
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1 tsp. Italian seasoning
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup chicken stock
Instructions :
– Preheat oven to 375F and spray a 13 x 9 inch casserole pan with cooking spray.
– Heat 1 tbsp. butter and 1/2 tbsp. oil in a large skillet over medium high heat.
– Add mushrooms and onions and saute until tender, about 5 minutes.
– Add minced garlic and saute for another 30 seconds.
– Pour half of this mixture into the prepared casserole pan and set the other half aside.
– Season chicken with paprika, garlic powder, and Italian seasoning and heat the remaining butter and oil in the skillet.
– Add chicken to the skillet and cook 2 minutes on each side.
– Transfer chicken breasts to the casserole pan on top of the mushrooms and onions.
– Add chicken stock to the skillet and scrape the bottom of the pan to bring the browned bits of flavor out.
– Bring to a boil and let cook until chicken stock has reduced, about 5 minutes.
– Add the remaining mushroom/onion mixture on top of the chicken breasts, sprinkle with mozzarella – cheese, and pour chicken stock sauce over the top.
– Bake for 15 minutes and serve.
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
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