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Italian Cheese and Mushroom Chicken

Prep Time: 10

Cook Time: 15

Serves: Serves: 6

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.