Blackened Chicken Texas Style

4 chicken breasts, skinless, boneless
8 large mushroom caps sliced
2 onions chopped
4 tablespoons flour
4 tablespoons butter
2 red bell peppers
2 green bell peppers
4 tablespoons blackened seafood seasoning
4 tablespoons butter for vegetables
4 slices pepper cheese

Wash and pat dry chicken, set aside. In a large baggie combine 1 tablespoon flour and 1 tablespoon blackened seasoning for each chicken breast. Shake well until combined. Place chicken breast in flour mixture and coat by shaking. Set aside on plate.

In a large frying pan melt 1 tablespoon butter for each breast. Saute until light brown on each side.

While chicken is browning in pan, slice mushrooms in 1/4" pieces, slice bell peppers in strips, and chop onions coarsely.

Take chicken out of pan and place on bottom of 9x 13x2 baking dish.

Melt butter in pan you sauteed chicken in. Pour all the vegetables in frying pan and saute until onions are almost cooked (keep them slightly crisp).

Pour vegetable mixture on top of chicken. Lay pepper cheese on top of vegetables. Bake at 350 for 5-7 minutes or until cheese is melted.