Recipe #3: Baked Mushroom Chicken

Source:  Taste of Home online

4 boneless skinless chicken breast halves (1 pound)

1/4 cup all-purpose flour

3 tablespoons butter, divided

1 cup sliced fresh mushrooms

1/2 cup chicken broth

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup shredded part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.

In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.

Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

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This recipe was fairly straight-forward.  My chicken breasts were rather large, so it took about 25 minutes for them to cook through.

I heeded the comments on the recipe and used 1/4 cup chicken broth and 1/4 cup white wine.  It added some much needed flavor.

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Ratings
Special Ingredients Needed:   None. 
Ease of Preparation:  Easy. 
Taste:   My husband did not like this.  The kids did.  I thought it was just okay.   Even with the wine, it was still a little lacking in flavor.
Overall:  6 out of 10