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Cook'n with Betty Crocker 
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Smothered Chicken |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Smothered Chicken recipe on the web!!Prep: 20 min; Cook: 20 min _ boneless skinless chicken breast halves (about 1 1/4 pounds) _ teaspoon dried oregano leaves ___ teaspoon salt ___ teaspoon garlic powder ___ teaspoon pepper ___ teaspoon ground red pepper (cayenne) _ tablespoon butter or stick margarine _ medium green bell peppers, thinly sliced _ medium onion, thinly sliced _ cup sliced mushrooms (4 ounces) ___ cup shredded mozzarella cheese (2 ounces) ___ cup shredded cheddar cheese (2 ounces) 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper and red pepper. Cook in skillet 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. 2. Melt butter in skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms. Cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. 3. Place chicken in skillet; spoon vegetables over chicken. Sprinkle cheeses over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted. NUTRITION FACTS: 1 Serving:; Calories 285 (Calories from Fat 125); Fat 14g (Saturated 7g); Cholesterol 105mg; Sodium 540mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 35g % DAILY VALUE:; Vitamin A 10%; Vitamin C 24%; Calcium 20%; Iron 8% DIET EXCHANGES:; 4 1/2 Lean Meat; 1 Vegetable From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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