8 boneless chicken breasts (either pounded or I slice them butterfly style)
>enough to cover bottom of pan for sauteing
1/2 c white wine
2 c chicken stock
16 slices Mozzarella sliced thin or grated
Dredge chicken in flour, saute in oil/butter till browned flip, do other side and then set aside on oven proof dish. Add 2 T butter and 2 T flour to make rue, let cook about 1 min, add wine cook another minute, add chicken stock allow to slightly thicken. I like a thinner sauce but you can do it to your liking. Pour sauce over chicken, top chicken with mozzarella and bake just till chicken is cooked about 15 min in preheated 350 oven or check with thermometer.
Serve as is or over angel hair pasta.
|sauteed chicken awaiting sauce|
|stir in broth|
|simmer a few minutes to thicken|
|pour on sauce|
|remove from oven|
|roasted green beans with toasted almonds|