Shelly's Recipe

PROVOLONE AND SHIITAKE SMOTHERED CHICKEN BREASTS

Category: Chicken

1/4 cup flour
1 tsp black pepper
1/2 tsp salt
4 tbsp butter, divided
2 tbsp olive oil
6 boneless, skinless chicken breast halves
1/4 cup shallots (1 large), chopped
5 oz fresh shiitake mushrooms, stems discarded, chopped
1/2 tsp dried thyme, crumbled
8 oz Provolone cheese, shredded

Stir together flour, pepper, and salt; set aside. Simultaneously, heat two skillets: In one, heat 2 tbsp of butter and the olive oil in a large skillet over high heat. Dredge chicken breasts in flour mixture and cook approximately 4 minutes per side, until golden and fully cooked.

In second skillet, heat remaining 2 tbsp butter in a 10 inch skillet over medium high heat and saute shallot 2 to 3 minutes, stirring occasionally. Add mushrooms and cook until mushrooms are tender, about 5 minutes. Add thyme and Provolone cheese and stir to combine. As cheese begins to melt, remove from heat, continue to stir until melted; pour over chicken breasts and serve immediately.