Categories: Main Dish

Ingredients

• 1/3 C red wine vinegar and oil salad dressing
• 4 Boneless skinless chicken breasts
• 1 C chopped onion
• 8 oz. fresh mushrooms
• 1 T dried Tarragon
• 1 T dried parsley flakes
• 1 tsp lemon-pepper seasoning
• 2/3 C shredded Muenster, or swiss cheese

Directions

1. Pour salad dressing into a large nonstick skillet. Heat over medium heat, then add chicken. Cook about 10 minutes or until internal juices run clear. Remove chicken and place in a 2 qt. microwave-safe baking dish. Add onion, mushrooms, tarragon, parsley and lemon pepper to skillet. Cook over medium heat until vegetables are tender, about 3 minutes. Spoon mushroom mixture over chicken. Sprink cheese over top. Microwave on high for 1-2 minutes or until cheese is melted.

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