Directions:
In a large nonstick skillet, melt 2 tbsps of butter over medium-high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half lengthwise, place between 2 sheets of heavy-duty plastic wrap, and flatten to ¼ inch thickness.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in butter over medium heat in a large nonstick skillet. Remove the chicken from the skillet and keep the drippings in the skillet.
Sprinkle the mushrooms over the chicken.
In the same skillet, add the broth, bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
Mix the cheeses and onions in a bowl, sprinkle over the chicken, and bake in a preheated oven at 450°F for 12 to 14 minutes.
Prep Time: 20 mins | Cooking Time: 25 mins | Total Time: 45 mins
Kcal: 600 | Servings: 6
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