½ Pound Mushrooms, Minced
6 Tablespoons Butter, Divided
Salt And Pepper To Taste
About ¼ Cup All-purpose Flour
4 Boneless, Skinless Chicken Breast Halves
1 Tablespoon Oil
1/3 Cup White Wine
2 Tablespoons Port Wine
2 Cups Shredded Mozzarella Cheese
Preparation:
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 Large Skillet. Saute Chicken Breasts Over Medium Heat Until Done And Nicely Browned. Arrange Breasts In A Lightly Greased Shallow Baking Pan. Spoon The Mushrooms Over Chicken.
Add Both Wines To The Skillet; Heat To Boiling, Stirring Up Browned Bits From Bottom Of Pan (de-glazing). Pour Sauce Over Chicken. Top Each Breast With ½ Cup Cheese. Bake In Preheated Oven Just Until Cheese Melts.
Serves 4.
You can serve with your family and friends.
