Recipes:
# Chicken Mozzarella
## INGREDIENTS
* 6 skinless, boneless chicken breast halves (4 ounces each)
* ¾ cup all-purpose flour
* 4 tablespoons butter, divided
* 8 ounces mushrooms, thinly sliced
* ½ cup water
* 1 chicken bouillon cube or 1 teaspoon bouillon granules
* 3 tablespoons lemon juice or white wine
* 1 cup half-and-half
* 8 ounces mozzarella cheese, thinly sliced
**SERVES 6**
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## Make Ahead
You can fully prepare this dish up to **8 hours ahead**.
Refrigerate until ready to reheat and serve.
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## Variation
This recipe provides a delicious chance to use any leftover skinless, boneless chicken thighs.
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### 1
Pound chicken to **1/8-inch thickness** with a meat mallet.
Coat each side with flour, reserving leftover flour.
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### 2
Heat **2 tablespoons butter** in a large skillet.
Add chicken.
Cook, turning once, until browned, about **2 minutes per side**.
Remove from skillet.
Preheat oven to **400°F**.
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### 3
Add remaining butter and mushrooms to skillet; cook about **5 minutes**.
Stir in reserved flour.
Add water, bouillon and juice.
Cook, stirring constantly, until thickened.
Stir in half-and-half.
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### 4
Layer half of chicken in a baking dish.
Top with mozzarella.
Layer remaining chicken over cheese.
Top with sauce.
Bake until cheese is melted, about **10 minutes**.
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## Make It Quicker
* Buy preshredded mozzarella cheese when you are in a rush and need to reduce the overall preparation time.
