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Wisconsin Provolone and Shiitake
Smothered Chicken Breasts

1/4 cup flour
1 tsp. black pepper
1/2 tsp. salt
4 Tbsp. butter, divided
2 Tbsp. olive oil
6 chicken breasts, boneless, skinless
1/4 cup shallots (1 large), chopped
5 oz. fresh shiitake mushrooms, stems discarded, chopped
1/2 tsp. dried thyme, crumbled
8 oz. Wisconsin Provolone cheese, shredded

Stir together flour, pepper, and salt; set aside. Simultaneously, heat two skillets:  In one, heat 2 Tbsp. of butter and the olive oil in a large skillet over high heat. Dredge chicken breasts in flour mixture and cook approximately 4 min. per side, until golden and fully cooked. In second skillet, heat remaining 2 Tbsp. butter in a 10-in. skillet over medium-high heat and sauté shallot 2 to 3 min., stirring occasionally. Add mushrooms and cook until mushrooms are tender, about 5 min. Add thyme and Wisconsin Provolone cheese and stir to combine. As cheese begins to melt, remove from heat, continue to stir until melted; pour over chicken breasts and serve immediately. Makes 6 servings.

 

 

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