Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using ja meat mallet or rolling pin,
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13X9 baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth. Bring to a boil; reduce heat, simmer, uncover, 10 minutes, stirring occasionally. Stir in salt and pepper. pour sauce over chicken. Combine cheese and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
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|Serving Size: 1 Serving (1819g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2201 (60%)|
|Amt Per Serving||% DV|
|Total Fat 244.5g||326 %|
|Saturated Fat 105.4g||527 %|
|Monounsaturated Fat 85.3g|
|Polyunsanturated Fat 34.3g|
|Cholesterol 1090.3mg||335 %|
|Sodium 2079.5mg||72 %|
|Potassium 3452.3mg||91 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 59.1g|
|Protein 265g||379 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3679
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