Main Ingredients:

Serves: 9,10,10,10 Effort: Easy

4 chicken breasts 1 lg onion
1 pkg mushrooms granulated garlic
black pepper 4-6 oz cheese (swiss, provolone, cheddar or mozzarella)
4 slices bacon 2 tbsp white wine

Cooking Preparation of the Recipe:

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.

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