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portabella mushroom chicken breasts




Source of Recipe


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Ingredients4 whole portabella mushroom caps whole boneless skinless chicken breasts, about 6oz tsp olive whole vidalia onion, thinly sliced and separated into rings dash salt

PreparationCoat a 12-inch nonstick skillet with cooking spray, add the oil, and preheat over medium heat.

Layer the onion rings in the bottom of the skillet, and top with the mushroom caps. Cover and cook for 10 to 15 minutes, occasionally stirring the onions and turning the mushroom caps, until the onions begin to brown and the mushrooms start to soften.

Transfer the mushrooms to a plate, and push the onions to the perimeter of the skillet. Reduce the heat to medium-low, and place the chicken breasts in the center of the skillet. Cover and cook for 5 to 8 minutes. Turn the chicken breasts over, sprinkle with salt, if desired, and top with the mushroom caps. Cover and continue to simmer for 3 to 5 minutes, or until the chicken is no longer pink inside when cut with a knife.

Place the cooked chicken breasts on individual serving plates, top with mushroom caps, and cover with grilled onions. Serve immediately.