Baked Mushroom Chicken 3 Recipe

  • 4 boneless chicken breast halves (1 pound)
  • 1/4 cup flour
  • 3 tablespoons butter (divided) use real butter, not margarine
  • 1 cup sliced fresh mushrooms
  • 1/2 cup Chicken Broth
  • 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 each chicken breast half to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken in 2 Tbsp butter on both sides. Transfer to a greased 11-in x 7-in baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender. Add broth, salt and pepper. Bring to boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken. Bake, uncovered, at 375 for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until chicken juices run clear.

Yield: 4 servings (easy to double recipe if desired, use 9-in x 13-in pan).

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