Categories: main dish

Ingredients

• 4 chicken cutlets
• salt and pepper
• olive oil
• 8 oz thinly sliced fresh mushrooms
• 2 green onions thinly sliced (separate whites/greens)
• 4 tsp chicken stock concentrate
• 1/3 c water
• 1 TBSP butter
• 1/4 cup sour cream
• 1/2 cup monterey jack cheese

Directions

1. Heat oil over medium-high heat in a large pan. Season Chicken with Salt and pepper and cook in pan until browned and cooked through (3-5 min per side.) Transfer chicken to a plate.

2. In same pan, heat a drizzle of oil, add mushrooms and onion whites with a dash of salt and pepper. Cook stirring until soft (2-4 min). Stir in chicken stock and water. Bring to a boil, reduce heat and simmer on low. Cook until slightly thickened (1-2 min). Turn off heat, stir in butter and sour cream. Season with salt and pepper.

3. Heat pan with sauce over medium-low heat. Add chicken and spoon sauce over. Evenly top chicken with cheese. Cover pan until cheese is melted. Spoon remaining sauce over chicken and mashed potatoes (if serving as a side). Garnish with onion tops.

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