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In a large skillet over medium-high heat, melt 2 Tablespoons of butter. Add the mushroom and sauté for 3-5 minutes, or until starting to turn a golden-caramelized color. While the mushrooms are cooking, start preparing the chicken. When the mushrooms are done, remove from the pan and set aside.
Cut each chicken breast in half lengthwise. One half at a time, insert between two sheets of heavy duty plastic wrap. Use the flat side of a meat mallet to flatten the breast to 1/4-inch thickness. Repeat for all chicken pieces.
Add the flour to a flat plate, or wide soup bowl, or pie plate, Dredge each piece of chicken in it, making sure that there is an even but light dusting of flour on both sides of the chicken.
Add 2 more Tablespoons of butter to the pan that you cooked the mushrooms in. Add 2 pieces of chicken. Salt and pepper to taste. Let the chicken cook until light brown on one side, flip and repeat. Once cooked, transfer to a 9 X 13 baking dish, (or another baking dish of your choosing - can even be a cast iron skillet), that has been prepared with spray oil for less sticking.
Add another 2 Tablespoons of butter, add the dredged chicken; salt and pepper. Repeat the process until all chicken has been cooked.
Again, using the same pan, add the chicken broth and wine into the pan drippings. Whisk to deglaze the pan and get all the flavor-packed brown bits. Bring the mixture to a boil.
In a small glass, mix the corn starch and water to make a slurry.
Add the slurry to the wine boiling wine sauce. Whisk 1-2 minutes until thickened. Remove the skillet from the heat. and pour the sauce over the top of the chicken.
Sprinkle on the cheeses and green onions
Bake the prepared chicken for 20-25 minutes at 450 degrees Fahrenheit or until the cheese is melted and slightly golden brown.