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Enjoy this recipe from Harvest Kitchen.
Submitted by: Nancy Girard from Chesapeake, VA
4 boneless, skinless chicken breasts
1/4 c. all-purpose flour
3 T. butter
1 c. sliced mushrooms
1/2 c. chicken broth
1/4 t. salt
1/8 t. pepper
1/3 c. shredded mozzarella cheese
1/3 c. grated Parmesan cheese
1/4 c. green onions, sliced
With a rolling pin or mallet, flatten chicken to 1/2-inch thick. Combine chicken and flour in a large plastic zipping bag; shake to coat evenly. Melt butter in a large skillet and brown chicken, about 2 minutes per side. Arrange chicken in a greased 13"x9" baking pan. Sauté mushrooms in same skillet until tender. Add broth, salt and pepper to skillet. Bring to a boil for 5 minutes; reduce liquid by about half. Spoon over chicken. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with cheeses and top with onions; return to oven. Bake for an additional 5 minutes, until cheese is melted. Serves 4. | |
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With a rolling pin or mallet, flatten chicken to 1/2-inch thick. Combine chicken and flour in a large plastic zipping bag; shake to coat evenly. Melt butter in a large skillet and brown chicken, about 2 minutes per side. Arrange chicken in a greased 13"x9" baking pan. Sauté mushrooms in same skillet until tender. Add broth, salt and pepper to skillet. Bring to a boil for 5 minutes; reduce liquid by about half. Spoon over chicken. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with cheeses and top with onions; return to oven. Bake for an additional 5 minutes, until cheese is melted. Serves 4. |
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