Here we have "Chicken Georgia" cooking in the frying pan.

This is really a GREAT dish.

Chicken Georgia
serves 4-6
4 Tbs. (1/2 stick) butter
4 skinless, boneless chicken breast halves
1 Cup sliced fresh mushrooms
2 Tbs. minced shallots
1/4 tsp. salt
1/4 tsp. pepper
4 oz. grated mozzarella cheese.

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cover and let stand 5 minutes or until cheese melts.

Mona's Notes: Didn't have grated mozzarella so I used shredded and I just eyeballed it and sprinkled the chicken liberally. I almost gave up finding any shallots until I finally found a small bag of them by the onions in the produce section of the supermarket. I went ahead and used all of them in the pack, knowing I wouldn't find another use for them and they'd go bad.

This was by far the most delicious of the dishes we tried yesterday. So very simple and quick really! I cut the breast halves in half just to make them easier to handle. VERY much a repeat performance for us. The chicken was so moist and tender and the mushrooms were so rich and flavorful and the shallots imparted this wonderfully garlicky/oniony combo that just made our mouths very happy!!!

Below, is the finished..SOUTHERN style supper. At 12:00 we have the Vidalia Onion Pie...from about 2-5 o' clock we have Chicken Georgia....from 6-9 is Baked Grits and from 9-11ish, is some Collard Greens I had prepared last spring and frozen to enjoy throughout the year. Brad says it is exactly this kind of cooking that made him gain 70 lbs or so since we've been married. What can I say, I like to cook with love in the pot too! :))