Recipe: Southwest Chicken and Cheese (with peppers and mushrooms, using chicken breasts)

SOUTHWEST CHICKEN AND CHEESE

2 tbsp butter, divided use
1 medium onion, diced
8 oz fresh mushrooms, sliced
2 medium Anaheim green chili*
1 medium red jalapeno pepper*
4 boneless chicken breasts, pounded flat (1 1/2 lb total)
Salt and ground black pepper to taste
4 slices Provolone cheese

Melt 1 tablespoon butter in a small pan over medium heat. Add onion, mushrooms and chilis; cook covered until softened. Do not drain. Set aside.

Season chicken breasts with salt and pepper. In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, until white, tender and semi-browned.

Add onion mixture to chicken in pan. Do not drain juices. Cover and simmer until juices bubble, about 5 minutes or until chicken is done.

Place a slice of cheese on top of each chicken breast and cover pan until cheese is melted, about 1 minute.

*Use any combination of red and green chilis, hot or mild, to suit your own taste, but use both colors.

Makes 4 servings