Ingredients
4 boneless skinless chicken breast halves (1 pound)1/4 cup all-purpose flour3 tablespoons butter, divided1 cup sliced fresh mushrooms1/2 cup chicken broth1/4 teaspoon salt1/8 teaspoon pepper1/3 cup shredded part-skim mozzarella cheese1/3 cup grated Parmesan cheese1/4 cup sliced green onions
Preparation
Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. 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 until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken.
Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
