Iron-Skillet Cooking: Chicken Caroline

You don’t have to have an iron skillet to make this dish, but it does make the stovetop-to-oven aspect of it a lot easier.

CHICKEN CAROLINE

Makes 4 servings

olive oil for the pan
1 onion, sliced very thin
2 cups sliced mushrooms
2 TBL minced garlic
4 boneless, skinless chicken breasts
1 tsp olive oil
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 cup mozzarella cheese, shredded (or a combination of provolone and mozzarella, or a Cheddar blend)

In cast-iron skillet, slowly saute onion in olive oil until it begins to caramelize. Push onion to sides of the pan. Add mushrooms and cook until soft. Stir in minced garlic and cook 2 minutes. Remove all vegetables to a dish and add chicken to pan. Drizzle top of chicken with a little more olive oil, then season with Italian seasoning, salt and pepper to taste.

Bake at 400 about 20 minutes. Top chicken with the cooked onion, mushrooms and garlic, then sprinkle cheese over it all. Return to oven for 5 more minutes until cheese melts.

 

 

 

 

 

 

 

 

 

 

Copyright 2015 Barb Szyszkiewicz at Cook and Count