An elegant, yet simple entr e ofsaut ed chicken breasts and mushrooms in a buttery winepan sauce topped with mozzarella cheese.
Recipe: Chicken Breasts Mozzarella
6 tablespoons butter – divided use1/2 pound mushrooms, mincedSalt and pepper to tasteAbout 1/4 cup all-purpose flour4 boneless, skinless chicken breast halves
Preheat oven to 400°F (205°C).
Heat 2 tablespoons butter in skillet;saute mushrooms until tender; set aside.
Season chicken breasts with salt and pepper;dredge in flour.
Heat remaining butter and oil in largeskillet. Saute chicken breasts over medium heat until done andnicely browned.
Arrange breasts in a lightly greased shallowbaking pan. Spoon the mushrooms overchicken.
Add both wines to the skillet; heat toboiling, stirring up browned bits from bottom of pan (de-glazing).Pour sauce over chicken. Top each breast with 1/2 cup cheese.
Bake in preheated oven just until cheesemelts.
1 tablespoon vegetable oil
1/3 cup white wine
2 tablespoons port wine
2 cups shredded mozzarella cheese
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