Ingredients
- 1 tablespoon butter, divided
- 2 tablespoons olive oil, divided
- FOR THE MUSHROOMS
- 8 ounces sliced mushrooms
- 1 large yellow onion, sliced
- salt and fresh ground pepper, to taste
- 3 cloves garlic, minced
FOR THE CHICKEN BREASTS
- 4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
- salt and fresh ground pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
- 1 teaspoon Italian Seasoning
- 4 ounces shredded part skim mozzarella cheese
- 1/2 cup low sodium chicken broth
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
- Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
- Stir in the garlic and cook for 30 more seconds, or until fragrant.
- Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
- Return skillet to heat and add the rest of the butter and olive oil.
- Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
- Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
- Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
- Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
- Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
- Bake uncovered for 15 minutes, or until chicken is cooked through.
- Remove from oven.
- Garnish with fresh parsley.
- Serve.