Marie's Chicken Dish

Adapted by Dutch and Chris

Ken and I were invited over to Marie and John’s for an impromptu dinner one evening. Marie said, apologetically, that she just “threw together” this dish. It was great - one of John’s favorite, and has been become one of the Top Ten dishes served at the Redman’s house.

Ingredients:

1-2 Tablespoons olive oil
1-2 Tablespoons butter
1 - 2 pounds of chicken breasts, sliced into thin slabs
4 - 6 Roma (Italian) tomatoes
1 bunch of chives, cut into small pieces (or green onions)
(2-3 cloves of chopped garlic)
(1-2 cups of sautéed Portobello mushrooms, sliced.
Salt and pepper to taste
1 - 2 cans chicken broth
1-2 Tablespoons cornstarch mixed with a little cold water
2 c. each shredded Monterey Jack and sharp cheddar cheese


Directions:

(I use a sharp knife to cut each chicken breast into thin slabs, cutting parallel to the counter top.)

Cook chicken in a little olive oil and butter until white. Add tomatoes, chives, (garlic, and green onions) and steam, covered, until cooked, about 10 minutes. Remove chicken and tomatoes from pan or skillet. To the “drippings” add chicken broth and bring to a boil. Add a teaspoon or so or Gravy Master, then cornstarch-water mixture. Simmer liquid until thickened. Put cooked chicken back into the pan wit hot broth. (add mushrooms), and sprinkle cheese over and warm, covered, until cheese has melted. Serve with noodles, rice, or mashed potatoes.