Adapted from the cookbook, Best Ever Casseroles.
6 boneless, skinless chicken breasts
1/4-1/2C. all-purpose flour
Salt & Pepper, to taste
4T. butter, divided
1/4C. white wine or chicken broth
16oz. pkg. sliced mushrooms (we are leaving out).
1/2C. shredded mozzarella cheese
Pound chicken breasts to about 1/2 inch thick. Dredge in flour, salt and pepper, coating well.
Melt 3T. butter over med. heat in a skillet. Add chicken; cook until just golden on both sides.
Place chicken in ungreased 9×13 pan
(Add wine or broth and remaining butter to skillet; bring to a boil. Add mushrooms; reduce heat and simmer until soft. Top chicken with mushrooms) Pour skillet drippings over chicken.
Bake at 350 for 45 minutes.
Sprinkle cheese over chicken; bake an additional 10-15 minutes, until cheese is melted.
