Chicken is our favorite meat for many meals and I love recipes that bring a different flavor so that meals don’t get boring! This is a great, easy-to-make recipe and everyone loves it!
8-ounce serving of fresh mushroom slices
2 tbsp. Of melted butter
6 release decaffeinated chicken skin and bone
cup flour multi – purpose ⅓ cup butter
½ cup chicken broth sp
⅛ teaspoon pepper
½ cup mozzarella cheese , sliced
½ cup Parmesan cheese
2 green onions , chopped
how to make it:
Preheat the oven to 450 degrees Fahrenheit
Melt 2 tbsp in a large non-stick frying pan. From butter over medium heat, transfer the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half in length and put it between two sheets of heavy duty plastic wrap and iron it to ? inch.
Cover the flour with chicken and cook for 3 to 4 minutes each side in 1 or 2 tbsp. Butter over medium heat in a large non-stick frying pan.
Remove the chicken from the pan and leave the broth in the pan.
Sprinkle mushrooms on chicken.
In the same pan, add the broth and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Season with salt and pepper and pour the sauce over the chicken.
Mix the cheese and onion together in a bowl and sprinkle it over the chicken.
Bake the chicken for 12 to 14 minutes.
Fresh herbal appetizer if desired!
Nutrition portions 6.0
Quantity per serving
Total fats 20 g
Cholesterol 94 mg
Sodium 596 mg
Potassium 370 mg
Total Carbohydrates 10 g
Protein 29 g
Vitamin A 9%
Vitamin C 5%
* The daily percentage values are based on a regimen Diet contains 2000 calories, so your values may change depending on your caloric needs. Values here may not be 100% accurate because the prescriptions were not professionally evaluated and were not evaluated by the U.S. Food and Drug Administration.
If you like this recipe please enjoy and share!
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