Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: Serves: 6
- 424 people call this recipe a favorite
- Rating: (0 ratings)
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Italian Cheese and Mushroom Chicken
Ingredients
Chicken:
- 12 boneless, skinless chicken breasts halves, flattened to 1/8-inch thickness
- 1/4 tsp. salt
- 3 Tbsp. all-purpose flour
- 3 Tbsp. butter or margarine
- 6 slices Sargento® Deli Style Sliced Mozzarella Cheese
Sauce:
- 2 Tbsp. butter or margarine
- 1/2 lb. fresh mushrooms, thinly sliced
- 1/8 tsp. black pepper
- 1 Tbsp. all-purpose flour
- 1/2 cup milk
- 1/4 cup dry white wine
- 1 cube or envelope chicken flavor bouillon
- Sargento® Grated Parmesan & Romano Cheese
Directions
- Combine salt and flour; coat each chicken breast. Melt butter over medium heat in large skillet; add chicken breasts, a few at a time. Cook until lightly browned on both sides. Remove from skillet. Arrange cheese slices on 6 chicken breasts and top with remaining chicken. Skewer together with toothpicks; set aside.
- For sauce, melt 2 tablespoons butter in skillet with drippings over medium heat. Add mushrooms and cook, stirring occasionally, until tender. Stir in pepper and flour until blended. Gradually stir in 1/2 cup water, milk, wine and bouillon; heat to a boil. Return chicken to skillet. Reduce heat, cover and simmer 5 minutes or until cheese is melted.
- Discard toothpicks. Arrange on platter and sprinkle with Parmesan and Romano cheeses.
