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4 chicken breasts
1 lg onion
1 pkg mushrooms
4-6 oz cheese (swiss, provolone, cheddar or mozzarella)
4 slices bacon
2 tbsp white wine
How To Prepare:
I got this idea form bennigans, they make smothered steak too, but I never tried it. Fry the bacon in a large skillet. While the bacon is frying, slice the onion and mushrooms. When bacon is desired crispness, remove it from the pan. If there is too much grease, pour some off, there should be enough to coat the bottom of the pan. Add onions and mushrooms to the grease. Butterfly the chicken and/or pound thin to make like cutlets. Push the onions and mushrooms aside and place the chicken in the pan. Season to taste and sautee until done, flipping half way through, about 5 minutes each side, depending how thin. Add the white wine to deglaze. When done, scoop up all the onions and mushrooms and place on top of peices of chicken. Break up bacon and place that on top. Then top each peice with cheese. Place a lid over to melt the cheese for a minute or two. YUM!!!