I knew before I started this recipe, that I was going to have to jazz it up a bit, for our tastes anyway. I knew it would need more seasoning, so I made Traci’s Adobo Seasoning, also from this site, and seasoned the chicken with that – no additional salt and pepper. I also changed the cooking process quite a bit, which I believe simplified everything. First I sautéed my seasoned chicken in a little EVOO on the stove top until completely cooked through, but still moist (25-35 min. as indicated in the recipe, under my broiler, would have produced burnt shoe leather). I transferred the chicken to a baking sheet lined with foil sprayed lightly with non-stick cooking spray, topped with the cheese and popped under the broiler for just about 30-40 seconds – not too long or most of the cheese will melt off onto the foil. I kept the chicken warm while I sautéed the mushrooms in the same skillet I had used for the chicken, until nicely browned. Then I couldn’t help but add a splash of white wine to the mushrooms and let it cook off almost completely. When plating I topped the chicken with the mushrooms and served. I might also add that I never sauté mushrooms, or anything for that matter, covered – sort or defeats the purpose by creating condensation that will hinder the browning. A decent recipe, but nothing noteworthy. I do think the Traci’s Adobo Seasoning and my addition of white wine improved this greatly from the original recipe.
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I knew before I started this recipe, that I was going to have to jazz it up a bit, for our...