Chicken Georgia

I've been making Paul Deen's Chicken Georgia recipe for several years now, and change it up with different cheeses depending on what's on hand which is usually Cheddar or Provalone.  A few times I've made it with goat cheese.

I've tweaked it a bit, as I use half oil and half butter when cooking, and never have shallots, so use onions.  I also add garlic because I simply love the flavor!

Watch for sales on boneless frozen bagged chicken breasts, and sometimes they can be huge, so cut in half for 4 or 5 oz. serving sizes. They defrost quickly in the microwave, if needed, but I usually take them out in the morning.

This recipe can be made in 40 minutes or less.  Add potatoes, or a veggie and salad for a delightful meal anytime or for guests.  The onions and mushrooms sweat, making a nice sauce for drizzling over chicken or potatoes.

Chicken Georgia

• 2 Tabs. butter
• 2 Tabs. of olive oil
• 4 skinless boneless chicken breasts, about 4 to 5 oz. serving size
• 1 cup sliced fresh mushrooms, or use a 4 oz. can of sliced, drained
• 2 Tabs. minced shallots, or thinly sliced onions
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. minced garlic
• 4 oz. grated mozzarella cheese, or cheese of choice

Melt butter and oil over medium heat in a skillet.  Add mushrooms, garlic and shallots/onions and sprinkle with salt and pepper. Cook 10 minutes, then set to side in the pan.  Add chicken and cook 10 minutes on each side, or until tender. 

Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes or until cheese melts.  Drizzle sauce over all. Extra gravy can be made with the pan drippings if desired and drizzled over all, or used with potatoes if they are served. Serves 4.

Estimated Cost: $3.00 or less; .75 cents a serving or less.

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