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Meats & Seafood - Baked Mushroom Chicken

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sliced green onions

Flatten each chicken breast half to -inch thickness. Place flour in a resealable plastic bag; add chicken a few pieces at a time. Seal and shake to coat. Brown chicken in skillet with 2 tablespoons butter. Transfer to greased 17-x-7-x-2-inch baking dish. Sauté mushrooms in 1 tablespoon butter until tender in same skillet as chicken. Add broth, salt, and pepper. Bring to a boil and boil for 5 minutes or until liquid is reduced to cup.
Spoon over chicken and bake, uncovered, at 375º for 15 minutes. Sprinkle with cheese and green onions; bake 5 minutes longer or until chicken pieces run clear.
Yield: 4 servings.
Submitted By: Dorothy Jean Beckham
Wayne Farmers Co-op
Number of Servings: 4
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