Ok here it goes.
Start with some caps upside down in the pan and filled with Italian dressing. Cook them on low till they are done.
Have four breasts seasoned with Montreal chicken seasoning and going in for some smoke.
When the caps are almost done I cut the stems off for a snack and turn the heat up to reduce the Italian dressing and mushroom juices.
Pulled the chicken out after an hour. IT was about 130. I finish the chicken off in the pan juices.
When the IT just 165* I turn off the heat, top the chicken with some cheese, then a cap. Cover the pan, when the cheese is melted it's ready.
Plated with some corn on the cob and some Knorr creamy chicken noodle packet things.