Mushroom and Swiss Chicken
Fruit and Nut Arugula Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 2 tsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp Worcestershire sauce
- 2 slices Swiss cheese
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken with salt and pepper, if desired. Cook chicken in 1 tsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms in 1 tsp hot oil in another large skillet over medium-high heat 8 minutes or until browned. Stir in Worcestershire sauce.
- Top chicken with mushrooms and cheese. Cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 2 cups arugula
- 2 Tbsp chopped pistachios
- 2 Tbsp dried cranberries (or use dried cherries)
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
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