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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It's easy to put together and the chicken turns out moist and tender. I added the wine, because, well, I just like wine with chicken. Ingredients:
1 lb boneless skinless chicken breast half |
1/4 cup flour |
3 tablespoons butter, divided |
1 cup sliced fresh mushrooms |
1/2 cup chicken broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup shredded mozzarella cheese |
1/3 cup grated parmesan cheese |
1/4 cup sliced green onion |
1/4 cup white wine |
1 tablespoon cornstarch |
Directions:
1. Flatten each chicken breast half to 1/4 thickness.
2. Place flour in resealable plastic bag; add chicken, a few pieces at a time.
3. Seal and shake to coat.
4. In a large skillet, brown chicken on each side in 2 T butter.
5. Transfer to a greased 11 x 7 x 2 baking dish.
6. In the same skillet, saute mushrooms in remaining butter; add salt and pepper.
7. Bring to boil; add wine and corn starch.
8. Cook for 3 minutes or until thickened.
9. Pour over chicken.
10. Bake, uncovered, at 375 for 15 minutes.
11. Sprinkle with cheeses and green onions.
12. Bake 5 minutes longer.
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