Smothered Chicken

This is one of my all-time favorite standbys. It's so easy and quick and you can substitute whatever vegetables you have on-hand. The other day I made this with fresh squash and zucchini from our garden and cauliflower, with marinara sauce on the side. Deelish!

Smothered Chicken
4 boneless, skinless chicken breasts
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp cayenne pepper
1 T butter or stick margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Spray nonstick skillet with cooking spray and heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, black and cayenne pepper. Cook in skillet 8-10 minutes, turning once until chicken is cooked through. Remove chicken from skillet and keep warm.

2. Melt butter in same skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, until crisp tender. Stir in mushrooms and cook another 3-5 minutes, until all vegetables are tender.

3. Place chicken back in skillet; spoon vegetables over chicken. Sprinkle cheese over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted.

Recipe from The Big Red Cookbook from Betty Crocker