Solo Smothered Chicken Breast

• 1 (6 ounce) boneless skinless chicken breasts
• 1/2 cup sliced onion
• 1 (4 ounce) can mushroom stems and pieces (drained weight)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a medium size cast iron frying pan, heat the oil and butter and stir until the butter nolonger foams.
2. Add the thawed chicken breast and fry on one side for 4 minutes.
3. Turn the breast over and add the onions, continue to fry for 2 minutes add the mushrooms, and continue to cook for two more minutes.
4. Add salt and pepper.
5. Reduce heat and check for an internal temperature of 160 degrees (F).
6. If more time is required, scoop the onion/mushroom mixture on top of the chicken and cook until the meat is completely done.
7. Serve with cold potato salad or rice.
8. OPTIONAL: After removing the chicken, add one tablespoon of flour to the hot pan, stir and then add the saved liquid from the mushrooms to make a gravy.

chicken breasts, onion, mushroom stems, olive oil, butter, salt, pepper

Taken from www.food.com/recipe/solo-smothered-chicken-breast-33690 (may not work)