Instructions

• Slice each chicken breast in half horizontally to make thinner cutlets. Place each cutlet between sheets of plastic wrap and gently pound with a meat mallet until they are an even thickness.
• Season both sides of the chicken evenly with the 1 teaspoon seasoned salt and 1/2 teaspoon ground black pepper.
• Heat a large skillet over medium-low heat and add the 1 tablespoon butter. When the butter is melted and hot, add the sliced onion and a pinch of salt. Sauté, stirring occasionally, for 3 to 4 minutes.
• Add the sliced mushrooms to the skillet and sauté with the onions another 3 to 4 minutes, until the mushrooms begin to brown. Remove the onions and mushrooms from the skillet and set them aside.
• If the skillet looks dry, add additional butter as needed. Place the chicken cutlets in the hot skillet in a single layer without overcrowding (cook in batches if necessary). Cook for 6 to 8 minutes on the first side, then flip and cook 3 to 4 minutes more, until the chicken is cooked through.
• Reduce the heat to low. Top each chicken cutlet with the reserved onion-and-mushroom mixture and then evenly sprinkle the 1/4 pound shredded Monterey Jack cheese over the tops.
• Cover the skillet briefly (or leave over low heat) just until the cheese melts, then remove from heat and serve.