Mozzarella- and Mushroom-Topped Chicken
Wild Rice and Buttered Green Beans
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ¼ cup butter
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp minced garlic
- 1 cup shredded mozzarella cheese
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat until done; remove from skillet, and keep warm.
- Melt butter in same skillet over medium-high heat; add mushrooms and garlic, and cook 5 to 6 minutes or until browned. Spoon buttery mushrooms over chicken; sprinkle with cheese. Let stand until cheese is melted.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long-grain and wild rice
- 1 tsp chopped fresh or dried crushed rosemary
- 2 (8-oz) pkg thin green beans
- 2 Tbsp butter
Side Dish Instructions
- Microwave rice according to package directions; toss with rosemary.
- Microwave green beans according to package directions; toss with butter. Season with salt and pepper to taste .
30 Minute Meals Meal Plan
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