°An 8-ounce can of fresh, sliced ​​mushrooms.
°2 tablespoons melted butter.
°6 boneless, skinless chicken breasts.
°All-purpose flour cup.
°Half a cup of butter.
°Half a cup of chicken broth.
°Half a teaspoon of salt.
°Half a teaspoon pepper.
°A c mozzarella cheese.
°Half a cup of Parmesan cheese.
°2 chopped green onions.

* Methods :

In  nonstick skillet, melt 2 tsp of butter on heat and sauté mushrooms for 3 to 5 minutes, stir constantly.

Cut each chicken breast in half lengthwise and place between two layers of heavy-duty plastic wrap and roll out to an inch thick.
Cover chicken in flour and cook 3 to 4 minutes per side in 1 or 2 tablespoons butter over medium heat in a large nonstick skillet. Remove the chicken from the pan and let the drip into the pan.

Sprinkling mushrooms on chicken.
In the same pan, add the broth and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.

In a bowl, mix cheese and onion and sprinkle over chicken.
In an oven preheated to 450 degrees, bake the chicken for 12 to 14 minutes.

Enjoy !