I like portabella mushrooms in this recipe and sometimes I substitute asiago cheese for a different flavor.
6 boneless, skinless chicken breasts
1/4 to 1/2 c. all-purpose flour
salt and pepper to taste
4 T. butter, divided
1/4 c. white wine or chicken broth
16-oz. pkg. sliced mushrooms
1/2 c. shredded mozzarella cheese
Pound chicken breasts to about 1/2-inch thick. Dredge in flour, salt and pepper, coating well. Melt 3 tablespoons butter over medium heat in a skillet. Add chicken; cook just until golden on both sides. Remove chicken to an ungreased 13"x9" baking pan. Add wine or broth and remaining butter to skillet; bring to a boil. Add mushrooms; reduce heat and simmer until soft. Top chicken with mushrooms; pour skillet drippings over mushrooms. Bake at 350 degrees for 45 minutes. Sprinkle chicken with cheese; bake for an additional 10 to 15 minutes, until cheese is melted. Makes 6 servings.
To get a crispy, crunchy casserole topping, don’t cover the casserole dish while it’s baking.