Iron-Skillet Chicken Caroline

I tweaked my Chicken Caroline recipe so I could cook it in my cast-iron skillet. I thought it was even better this way--but if you want to cook more than 4 pieces you'll need more than one skillet. This would be delicious on a sandwich; I served it with oven-roasted Yukon Gold potatoes.

CHICKEN CAROLINE

olive oil for the pan
1 onion, sliced very thin
2 cups sliced mushrooms
2 TBL minced garlic
4 boneless, skinless chicken breasts
Italian seasoning
salt
pepper
1/2 cup mozzarella cheese, shredded (I used a combination of mozzarella and provolone)

In cast-iron skillet, slowly saute onion in olive oil until it begins to caramelize. Push onion to sides of the pan. Add mushrooms and cook until soft. Stir in minced garlic and cook 2 minutes. Remove all vegetables to a dish and add chicken to pan. Drizzle top of chicken with a little more olive oil, then season with Italian seasoning, salt and pepper to taste.

Bake at 400 about 20 minutes. Top chicken with the cooked onion, mushrooms and garlic, then sprinkle cheese over it all. Return to oven for 5 more minutes until cheese melts.