Provolone Chicken with Mushroom Gravy

15min

Prep time

30min

Cook time

Servings

15min

Prep time

30min

Cook time

Servings

Ingredients:

4 (6-inches) boneless chicken breast

5 teaspoons vegetable oil, divided

1 teaspoon salt

1 teaspoon black pepper

1 (12-ounce) package baby portabella mushrooms, sliced

1 (1.2-ounce) package brown gravy mix

1/4 teaspoon garlic powder

2 cups water

4 slices provolone cheese

Preheat oven to 350°F.
Pound chicken breasts to 1-inch thickness; coat each with 1 teaspoon vegetable oil and sprinkle with salt and pepper.
Place chickens breasts In a 9-inch x 13-inch casserole dish; bake for 15 minutes or until internal temperature of chicken reaches 165°F.
Pour mushroom gravy over chicken, top each with 1 slice of cheese; bake for an additional 3 to 5 minutes or until cheese is melted.

In a medium sauce pan, cook mushrooms in 1 teaspoon vegetable oil over medium heat for 5 to 7 minutes or until mushrooms are tender.
Add garlic powder and water and bring to a boil over high heat; whisk in gravy mix. Simmer for 3 to 5 minutes or until gravy is smooth.

Substitute white button or other mushroom varieties for portabella.

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