Chicken Mozzarella

This is a variation from the Easy Everyday Cooking recipe cards my mother gave me when I was like, 20. The sauce is AMAZING, but be aware you may have to add a little more of the liquids to make it saucy enough. =) You know, a smidge more half-and-half and a couple extra glugs of the white wine.  I swear, every time I make it, it changes.
Serve it with a vegetable or pasta side. I've even dished it up with mashed potatoes and a Marsala gravy.

6 boneless, skinless chicken breast halves
3/4 cups all-purpose flour
4 Tablespoons butter, divided
8 ounces mushrooms, thinly sliced
1/2 cup water
1 chicken bouillon cube, or 1 teaspoon bouillon granules
3 Tablespoons (or more!) white wine
1 cup half-and-half (or more!)
8 ounces shredded mozzarella cheese

1. Preheat oven to 400 degrees. Place chicken between cling wrap and pound to 1/8 inch thickness with a meat mallet. Coat each side with flour, reserving leftover flour.

2. Heat 2 Tbls butter in a large skillet. Add chicken and cook, turning once, until browned (about 2 minutes each side.) Remove from skillet.

3. Add remaining butter and mushrooms to skillet and cook about 5 minutes. Stir in reserves flour. Add water, bouillon and wine. Cook, stirring constantly until thickened, then stir in half-and-half and cook about 1 minute.

4. Layer half of the chicken in a baking dish. Top with 3/4 of the mozzarella, then layer the rest of the chicken over the cheese. Pour sauce over top, sprinkle the rest of the cheese over dish and bake, uncovered about 10 minutes.

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