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Submitted by Diane Baker of Sioux City

1 small onion, thinly sliced

1/2 C. sliced button mushrooms

2 Tbsp. canola oil

1 tsp. kosher salt

1/2 tsp. fresh ground pepper

2 boneless chicken breasts

1 Tbsp. capers, rinsed

1/2 small lemon, thinly sliced

1/2 tsp. lemon pepper

1/2 tsp. garlic powder

In a large frying pan, saute onions and mushrooms in oil until onions are translucent. Season with salt and pepper. Rub meat with lemon pepper and garlic powder. Add chicken and capers to pan. Top Chicken with sliced lemon, cover pan and cook on low-medium heat until juices run clear. Serve with mashed potatoes, using cooked veggies as a potato topper.


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