Shelly's Recipe

CHICKEN BREASTS WITH WHITE WINE SAUCE

Category: Chicken

4 boneless chicken breasts
1/4 cup flour
Salt and pepper to taste
2 Tbsp canola oil
1/2 cup shredded Monterey Jack cheese
1/2 cup white wine
8 oz fresh mushrooms, sliced
1/4 cup fresh parsley

Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray. Pound chicken breasts to 1/4-inch thickness.

Place flour, salt and pepper in a gallon-size Ziploc bag. Add chicken breasts to bag and turn to coat. Heat oil in a large skillet over medium-high. Saute chicken breasts 2-4 minutes per side, just until browned. Transfer to prepared pan. Set aside.

Add mushrooms and wine to skillet. Saute 3-4 minutes, scraping up browned bits. Pour over chicken. Bake, covered, for 45 minutes. Serves 4.