Cheddar Chicken with Onions, Mushrooms, & Green Peppers
By Lynn, webmaster of A Natural Food Diet | Natural Food Recipes
The recipe below is my recipe, adapted by me for my all-natural, whole foods diet. Since it represents my own home-cooking, and I'm not a chef, I can't guarantee you'll love it. However, I will say you should give it a try.
You'll need two small sauté pans for this dish, because I poach the chicken breast in about an inch of salted water. This keeps the chicken tender and moist and makes a huge difference in the taste and texture of the chicken.
Ingredients for Cheddar Chicken with Onions, Mushrooms, & Green Peppers
- 1 boneless, skinless chicken breast
- 1 green pepper, cut into strips
- 1 onion, cut in half and then into strips
- 4 or 5 button mushrooms, cut into quarters or slices
- 2 tablespoons butter, divided equally
- 1 oz. cheddar cheese, shredded or thinly sliced
In one small sauté pan, put in about an inch of water. Salt & pepper the water and add 1 tablespoon of the butter, then add the chicken breast and cook over medium heat until the water evaporates and the chicken begins to brown lightly. Don't overcook the chicken. For safety, I recommend cooking to a temperature of 165 degrees Fahrenheit in the center of the chicken. Check it if you're unsure with a thermometer (I do) and turn it off as soon as it's done.
Meanwhile, in another small sauté pan, use the rest of the butter to sauté the onion, green pepper, and mushrooms. When the peppers, onions, and mushrooms are done, move it to a plate, place the chicken breast on top and cover quickly with the cheese so the cheese will begin to melt from the heat.
Serves 1
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