CHICKEN & MUSHROOMS IN WHITE WINE

By Vanetta

Ingredients

• Vegetable cooking spray
• 1 pound skinless, boneless chicken breast halves
• 4 tablespoons flour
• Kosher salt and black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups sliced mushrooms
• 1/2 cup white wine
• 1/3 cup low-sodium chicken broth
• 1/2 cup shredded mozzarella cheese
• 1/3 cup shredded or grated Parmesan cheese
• 1/4 cup thinly sliced green onions

Preparation

Step 1

Preheat oven to 375 degrees. Coat a long baking dish with vegetable spray. Cut each breast half in half again lengthwise. Place each piece between heavy plastic wrap and pound flat to 1/8-inch thickness. Sprinkle very lightly with salt and black pepper and dredge lightly in flour. In a large skillet over medium heat melt half of the butter with half of the olive oil. Add half of the chicken pieces and cook for 4 minutes or until golden and crispy, turning once. Transfer to baking dish and repeat with remaining butter, oil and chicken. To skillet add the mushrooms; cook and stir until tender. Add wine and broth and bring to a boil. Boil gently 5 minutes or until mixture is reduced to half and thickened; pour over chicken. Sprinkle with mozzarella, Parmesan and green onions. Bake, uncovered, for 15-20 minutes. Makes 6 servings.