May I suggest a pan of perfection for Sunday Supper?
This One-Skillet Chicken is over the moon with flavor, a dish you can make in no time and if you make a little extra, it freezes beautifully. We all love one-pot wonders, and this one will not disappoint.
By the way, if you think chicken breast is boring – proceed to the kitchen!
Check out my how-to video: jandatri.com/recipes/one-minute-kitchen.
1 (8 oz.) package of sliced fresh mushrooms
6 tablespoons of unsalted butter, divided
4 skinned and boned chicken breasts
1/2 cup of all-purpose flour
1/2 cup of chicken broth
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup of shredded mozzarella cheese
1/2 cup of parmesan cheese
2 chopped green onions, sliced thin
Slice the four chicken breasts in half lengthwise. Cover with plastic wrap or place in plastic zippered bag. Pound each slice to about 1/8-inch thick to tenderize.
In a large oven safe or cast-iron skillet, melt 2 tablespoons of butter over medium high heat. Sauté the mushrooms until golden brown, about 5 minutes, stirring often. Set aside. Add two more tablespoons of butter to the skillet.
Place flour on a dinner plate. Dredge the chicken pieces in the flour to coat.
Cook chicken with the butter over medium high heat for 3 to 4 minutes per side until golden brown. Remove the chicken from the skillet, leaving the drippings. Add last two tablespoons of butter and chicken broth. Bring to a boil, scraping up all the chicken bits. When liquid begins to thicken, place chicken back in the skillet and turn each piece to coat with…
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