I love mushrooms. I especially love sautéing them in olive oil until slightly brown. Leftover chicken and brussel sprouts inspired this quick dish.
Simple Chicken & Mushrooms
1 cup sliced Monterey mushrooms
1 cup sliced Portabella mushrooms
1 teaspoon garlic powder
salt and pepper to taste
1 cup cooked chicken breast, cubed
1/2 cup chicken broth
1 cup cooked brussel sprouts, halved
1 medium onion, sliced
2 tablespoons bacon bits
1/4 cup mozzarella cheese, shredded
1 tablespoon olive oil
Sauté mushrooms, garlic, salt, pepper and onions in olive oil until tender. Add chicken, broth and sprouts. Cook until heated through. Top with bacon bits and cheese and remove from heat as cheese melts.