Mozzarella, Mushroom, White Wine Chicken
4 Servings
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces mushrooms
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1 dash Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley chopped finely
Instructions
- Sprinkle the chicken with garlic powder and salt & pepper on both sides, then coat the chicken in flour.
- Preheat the oven to 400F.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 min/side until golden. Transfer chicken to a plate. I like to chop the mushrooms while the chicken cooks, but feel free to prep ingredients beforehand.
- Add the remaining butter to the skillet and once it melts, add in the mushrooms. Cook until the mushrooms release their water and then get a nice sear (about 5-6 minutes).
- Stir in the wine, chicken broth, and Italian seasoning. Let the sauce bubble for about a minute, and scrape up any brown bits from the bottom of the pan.
- Add the chicken back into the pan and spoon the sauce and some mushrooms over top. Take the pan off the heat.
- Top the chicken with the parmesan, followed by the mozzarella. I like to sprinkle the majority of the cheese over the chicken, but also sprinkle some on the sauce if you wish.
- Place the skillet in the oven and cook for 5 minutes, then turn the broiler on and cook for an additional few minutes or until the cheese has browned a bit. If you don’t want to broil, I recommend leaving it in the oven for 7 minutes or so.
- Take the pan out of the oven and sprinkle the fresh parsley on top. Serve immediately (spoon the juices over rice or mashed potatoes or whatever you're serving it with).
- If you don't have an oven-proof skillet, transfer the skillet contents to a baking dish for step 7.