CHICKEN AND MUSHROOM SKILLET
250g DENNY White Button Mushrooms
1 large onion, sliced
2 cloves garlic, diced
1 tsp dried thyme
1 tsp chilli flakes
Freshly ground black pepper
1 x DENNY Creamy Mushroom Cook-In-Sauce
300g mozzarella cheese, sliced
In a large saucepan, sear the chicken breasts in olive oil with a touch of salt until golden brown and almost cooked through. Remove from the pan and set aside.
In to the same pan, add the onion and garlic and cook until tender. Add the mushrooms and allow to cook down and the water to evaporate. Add all the spices and season well.
Pour in the DENNY Creamy Mushroom Cook-In-Sauce. Bring to a simmer and cook for five minutes. Remove from the heat.
Return the chicken breasts to the saucepan. Top each breast with slices of mozzarella.
Grill in the oven for 10 minutes until bubbling and golden brown.
Serve on a bed of brown rice and steamed broccoli.