|Flour||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Chicken breast halves||9 , boned and skinned|
|Mushrooms||3⁄4 Pound, sliced|
|Mozzarella cheese||8 Ounce (1 Package)|
Preheat oven to 325°.
Combine flour, salt and pepper. Dredge chicken in flour mixture.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken breasts until golden brown. Transfer to a shallow, oven-proof casserole dish.
Melt remaining butter in the same skillet and saute mushrooms until tender. Cover each chicken breast with an equal portion of mushrooms.
Cut mozzarella into 9 slices. Top each chicken breast with cheese. Bake at 325° for 20 minutes, then put under broiler for 1-2 minutes to brown cheese.
Garnish with red and green pepper rings.
Wine: Italian Vemaccia