On sheet of wax paper or in shallow dish, combine flour, salt
dredge chicken in seasoned flour, coating all sides.
In small nonstick skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over
heat until sizzling; add chicken, sprinkle evenly with any
seasoned flour, and cook, turning once, until golden brown on
Remove skillet from heat and transfer chicken to an individual
shallow broilerproof baking dish; set aside and keep warm.
In same skillet, heat remaining 1 tablespoon of butter over
heat until hot and sizzling; add mushrooms and saute until lightly
Top chicken with mushrooms, then the cheese; broil 6 inches from
source until cheese is melted, 3 to 5 minutes.
parsley and halved cherry tomatoes.
Calories per serving: 433
Fat per serving: 25.4g