What's for dinner?

This is something my husband and I say to each other at least 8 times a day.  Sometimes we answer it and sometime we don't.  It can be heard to squeeze in making dinner when I work during naps and have a baby who doesn't let me go to the bathroom without whining and following behind me.  Most of the time we enjoy crockpot meals that we can put together the night before and just throw it on in the morning.  Other times, something quick on the stove top works just as well, especially if it doesn't need much babysitting.  This is one of those meals...

Chicken Georgia by Paula Deen

Ingredients

• 4 tablespoons (1/2 stick) butter
• 4 skinless boneless chicken breast halves
• 1 cup sliced fresh mushrooms
• 2 tablespoons minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces grated mozzarella cheese

Directions

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

If you buy the pre-sliced mushrooms, the only thing you need to prep, besides actually remembering to thaw chicken breasts (I SOOO love those chicken breasts that are packaged in 2's), is the shallots!  It is great as is, but if you are a garlic and wine lover, add a splash of white wine and a little bit of minced garlic to the butter mixture.  I love to serve it with asparagus and some rustic mashed potatoes (not that these are done very often, but I would do if I were serving it for a dinner party... otherwise Potato Buds are my best buds!!!).