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Recipe for family meals :

Solo Smothered Chicken Breast

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. If you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "The efficiency of this quick solo lunch is improved by using canned mushrooms and quality and flavor are not compromised".


1 (6 ounce) boneless skinless chicken breasts
1/2 cup sliced onions
1 (4 ounce) can mushroom stems and pieces (drained weight)
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

  • In a medium size cast iron frying pan, heat the oil and butter and stir until the butter no longer foams.
  • Add the thawed chicken breast and fry on one side for 4 minutes.
  • Turn the breast over and add the onions, continue to fry for 2 minutes add the mushrooms, and continue to cook for two more minutes.
  • Add salt and pepper.
  • Reduce heat and check for an internal temperature of 160ºF
  • If more time is required, scoop the onion/mushroom mixture on top of the chicken and cook until the meat is completely done.
  • Serve with cold potato salad or rice.


  • After removing the chicken, add one tablespoon of flour to the hot pan, stir and then add the saved liquid from the mushrooms to make a gravy.

Serves 1

Bill Hilbrich