smothered chicken

when i was visiting Ang in Michigan, i picked up a little cookbook in a store in South Haven, and the very first recipe was for smothered chicken.

for the most part, it sounded great. my only substitution was switching sauteed onions for mushrooms {did i ever mention that mushrooms grow in pooh?}. and to actually make it, it was far easier than i would have thought, had i ordered this in a restaurant.

the first step is to pound the chicken breasts down to 1/2 inch thickness. there is something very cathartic about pounding food into submission, i must say. after that, brown the chicken on both sides, then the fun. you pile on everything else: sauteed onions, green onions, bacon crumbles, and a mixture of mozzarella and cheddar cheeses. then cover that baby and let it cook.

the roasted asparagus and mashed potatoes made for a most enjoyable meal.

being on vacation made trying new things easy, but i need to be more adventurous even during the week when i'm working.

note to self: toast is NOT a good dinner...