Ingredients:
- 4 boneless chicken breast halves
- 1/4 cup flour for dredging
- 3 tablespoons butter, divided
- salt and pepper, to taste
- 4 ounces sliced mushrooms
- 4 slices mozzarella cheese
Preparation:
Pound chicken breast halves until evenly thin. Dredge chicken with flour. In a large skillet, heat butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a shallow baking dish; sprinkle lightly with salt and pepper.
Add 1 tablespoon butter to skillet and sauté mushrooms until tender.
Arrange mushroom slices on top of each piece of chicken; cover with a slice of cheese. Place remaining mushrooms around chicken. Place chicken breasts under a hot broiler until cheese is melted. Serve immediately with hot buttered pasta or rice.
Chicken with mozzarella cheese serves 4.
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