Baked mushroom chicken is a great dish for a weeknight dinner, but elegant enough for dinner guest. Flattening the chicken makes it tender, and shortens the cooking time. Enjoy!
4 boneless skinless chicken breast halves
1/4 C. all-purpose flour
3 Tbsp. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. shredded mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. 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 tablespoons butter on both sides. Transfer to a greased 11×7 baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a 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 the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear.
