Melanie Foster (Blaine, Minnesota)
Serves 4
This recipe is so easy and delicious; it is one of my family’s favorite go- to dinners. Make sure that you pick up some crusty bread to serve alongside for sopping up all the juices. Morel mushrooms, the Minnesota state vegetable, bring this dish to new heights. Yet, as they are extremely seasonal and hard to find, any combination of mushrooms works—even button mushrooms. Just be sure that they are fresh and not canned.
1 tablespoon butter
1 tablespoon olive oil
8 ounces morel mushrooms (any mixture of mushrooms or single variety), wiped clean and sliced
1 pound skinless, boneless chicken breasts
2 cups shredded mozzarella cheese
Salt and freshly cracked black pepper, to taste
Heat butter and oil in a skillet over medium-high heat. Add mushrooms, and quickly toss to coat. Let sizzle without turning until golden on the bottom (about 5 minutes). Toss again and sprinkle with salt and pepper. Place the chicken breasts on top. Sprinkle generously with more salt and pepper, lower the heat to medium-low, and cover. Cook for about 8 minutes, turn chicken over, season the other side, cover, and cook for another 8 minutes or so until the juices run clear when pierced with a knife or fork. Spread cheese over the top and cover until melted.