Red Pepper Mushroom Baked Chicken Breasts

Preheat oven to 350 degrees F.

Pat chicken breasts dry with paper towel, then coat both sides (or one side if bone-in) in cayenne pepper, curry powder, cumin and black pepper. Reduce cayenne if you don’t have a taste for a hint of spice.

Heat a nonstick pan on medium-high, then melt butter with olive oil until butter starts foaming. Sear chicken breasts on both sides until evenly browned, then put into a baking dish just large enough to hold them.

Add onions to the pan and cook until carmelized and tender, stirring frequently and making sure to get brown chicken bits off the bottom of the pan, about 5 minutes. Add in red peppers and mushrooms, and cook for a minute or two. Add in mushroom soup, sherry and celery seed. Stir until combined, then pour over chicken.

Bake until done, about 45 minutes and serve over rice with a nice salad.