Jill’s Smothered Chicken

I love smothered chicken. When we started the first dish my husband noted, somewhat because it was tasty, but more because I didn’t know how to cook anything else. To this day, his dish is still being used.

Over the years I’ve been following various stewed chicken recipes (and there are many varieties, whether with soup mix or marsala wine). The recipe I’m sharing below is a culmination of all the best ingredients that work so well together. Is it an added bonus? This is one of the nicest, tastiest, and neatest ways to prepare smothered chicken dish. The greatest health saver in this omission is car butter or sauce. And believe me, it tastes pretty good this way.

You can also make it less fat by omitting the cheese, but healthy recipe. because you use chicken breasts and vegetables without the skin. Use reduced sodium chicken broth if you are concerned about salt intake.

NOTE: The recipe does not contain “amounts” of any ingredients. This is a simple recipe so you can decide how much of each ingredient you need based on your tastes.

Ingredients

Skinless, exos chicken breasts

Chickens

Oil from olive trees

Sliced ​​fresh white onion

bell peppers (any/all colors)

Fresh mushrooms (alba, shitake, or portabella are all delicious)

Swiss cheese crust

Sea salt or salt held

Black pepper

A baker’s dish

Instructions

1. Preheat oven to 350 degrees.

2. Sprinkle salt and pepper over the chicken breasts.

3. Place the seasoned chicken breasts in the baking dish.

4. Pour the desired amount of chicken stock on and around the chicken breasts.

5. Bake the chicken breasts until heated through and white in the middle, about 30-40 minutes. Ten minutes before the chicken is cooked perfectly through, put Swiss cheese on each chicken breast and cook a piece. .

6. While the chicken is cooking (at the end of cooking) a little oil in a pan over medium high heat.