Chicken with White Wine Sauce and Mushrooms

• 5 Tablespoons Flour, Divided
• 1/4 teaspoons Salt
• 4 Boneless, Skinless Chicken Breasts, Flattened With Mallet
• 5 Tablespoons Margarine, Divided
• 2 slices Mozzarella Cheese
• 1 can (4 Oz. Can) Sliced Mushrooms, Drained
• 18 teaspoons Pepper
• 1/2 cups Milk
• 1/2 cups Water
• 1 Chicken Bouillon Cube
• 1/2 cups White Whine
• Long Grain And Wild Rice, To Serve

1. Mix together 4 tablespoons (1/4 cup) flour and the salt, and lightly coat the chicken.
2. Melt 3 tablespoons margarine in a large skillet (with lid) and brown the chicken.
3. Take the chicken out of the pan, and sandwich mozzarella cheese between 2 chicken breasts.
4. In the same skillet, melt the remaining margarine.
5. Add drained mushrooms, pepper, and remaining tablespoon of flour.
6. Stir.
7. Add milk, water, bouillon, and wine.
8. This should thicken as is cooks.
9. Put the chicken sandwiches back into the pan, and cover.
10. Simmer over low heat for 15-20 minutes.
11. Serve over long grain and wild rice, like Uncle Bens.

flour, salt, chicken breasts, margarine, mozzarella cheese, mushrooms, pepper, milk, water, chicken, white whine, rice

Taken from tastykitchen.com/recipes/main-courses/chicken-with-white-wine-sauce-and-mushrooms/ (may not work)