Provolone and Shiitake Smothered Chicken Breasts
¼ cup all-purpose flour 1 teaspoon pepper ½ teaspoon salt 4 tablespoons (½ stick) butter, divided 2 tablespoons olive oil 6 boneless, skinless chicken breast halves ¼ cup chopped shallot (1 large) 5 ounces fresh shiitake mushrooms, stems discarded, chopped ½ teaspoon dried thyme, crumbled 2 cups (8 ounces) shredded provolone cheese
Instructions:
Pan-fried chicken breasts are served with a provolone cheese sauce with sautéed shallots and shiitake mushrooms.
- Stir together the flour, pepper, and salt; set aside.
- Simultaneously, heat two skillets, one large and one 10- inch: In the large skillet, heat 2 tablespoons of the butter and the olive over high heat. Dredge the chicken breasts in the flour mixture and cook approximately 4 minutes per side, until golden and fully cooked. In the 10-inch skillet, heat the remaining 2 tablespoons of butter over mediumhigh heat, and sauté the shallot for 2 to 3 minutes, stirring occasionally. Add the mushrooms and cook until tender, about 5 minutes. Add the thyme and cheese, and stir to combine. As the cheese begins to melt, remove the skillet from the heat, but continue to stir until the cheese has fully melted. Pour over the chicken breasts and serve immediately.