Make gently breaded chicken breast covered with melted Sargento® Sliced Mozzarella Cheese along with your very own homemade sauce using fresh sliced mushrooms sautéed in a buttery mixture of dry sherry and chicken bouillon along with a hearty helping of Sargento® Grated Parmesan & Romano Cheese to get that perfectly cheesy flavor that completes this dish.
Ingredients
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.
Comments
No one has commented on this page yet.