Allyn's Yummy Chicken Skillet Dinner

Ok, I don't know the official name but I have to tell you that she made it for me and it was SO good. Really, you have to try it! I can't wait to make it for Mitch because I know he will love it as well. She made it in my cast iron skillet, we opted for the artichoke hearts and we used a couscous with pine nuts in it. Enjoy!

Allyn's Yummy Chicken Skillet Dinner

2 or 3 boneless skinless chicken breasts
1 egg
1 cup Italian seasoned bread crumbs
2 Tbsp butter
2 Tbsp olive oil
1 can of mushrooms/artichoke hearts (whichever you like)
1 cup chicken broth
2 slices provolone/mozzarella/swiss/whatever cheese
Seasoned salt
Garlic powder

Preheat oven to 375. Crack the egg into a bowl and whisk. Put the breadcrumbs on a plate and mix in about 1 tbsp seasoned salt. Take a chicken breast and dip it into the breadcrumbs, then into the egg, then back into the breadcrumbs. Repeat with the other breast. In an oven safe skillet, melt the butter with the olive oil over medium high heat. Place chicken breasts side by side in the skillet. Cook 2-3 minutes, long enough to get it nice and golden and crispy. Flip the chicken over and cook for another 2-3 minutes. Add the chicken broth, then add the (drained) veggie of your choice next to the chicken, NOT on top. Sprinkle the veggies with garlic powder, and the chicken breasts with seasoned salt. Then place one slice of cheese on each piece of chicken (or two if the chicken breasts are really big). Place the pan in the oven and cook for 25 minutes.
Serve over couscous or rice.
Be happy.