About the Recipe
Chicken, mushrooms, and cheese bake in a flavorful sauce.
4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms (I use baby portabellas!)
1/2 cup chicken broth (use more if you like it extra saucy) *Chicken base contains extra sodium
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Flatten (pound) each chicken breast half to about 1/4-inch thickness.
Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat. (Alternately, use a bowl to dredge chicken in flour.)
In a large skillet, brown chicken in 2 tablespoons butter on both sides.
Transfer to a greased 9 x 11 baking dish.
In the same skillet, sauté mushrooms in the remaining butter until tender.
Add the broth, salt *, and pepper. Bring to a boil; cook, stirring frequently, for 5 minutes or until liquid is reduced to about 1/2 cup.
Spoon mushroom sauce over chicken.
Bake, uncovered, at 375° for 15 minutes or until chicken is cooked through.
Remove from oven and sprinkle with both cheeses and green onions.
Return to oven and bake 5 minutes longer or until cheese is melted.