Dump Chicken




1 Green pepper, 1 large Onion, 8 oz. Mushrooms, 4 boneless, skinless chicken breasts, 4 slices Swiss cheese, 2 cups Chicken stock, 4 oz. Whipping cream, 1/2 tsp dried Tarragon, 2 tbsp Dijon mustard, Butter, Salt, Pepper, EVO

Cut Green pepper into strips and Sauté in butter and EVO. Dump in greased casserole dish and spread them out along the bottom. Cut 1 Onion into strips and Sauté in butter and EVO. Add to onion to the peppers. Sauté 8 oz. Mushrooms in butter and EVO & set aside.
Preheat oven to 350ºF (175ºC)
Butterfly chicken breasts and season well. Sear off both sides (2 min. each side) in a little EVO. Place the chicken on top of peppers and onions. Then dump the Sautéd mushrooms on top. Spread everything out evenly.
In the same pan, add chicken stock, cream, tarragon, Dijon and reduce by 3/4, on high heat (for about 5 minutes). Dump sauce over chicken and place Swiss Cheese over each piece of chicken.
Place in oven for 10-15 minutes.