Chicken Valdostina

• 6 pieces Chicken Breast
• Flour, Enough To Dredge Chicken Breasts And Make The Gravy
• Salt To Taste
• Pepper To Taste
• 2 sticks Butter
• 1/2 pounds Sliced Mushrooms
• 8 ounces, weight Shredded Mozzarella
• 1 cup White Cooking Wine
• 1 cup Low Sodium Chicken Broth
• 2 Tablespoons Brandy

1. 1.
2. Dredge chicken in flour and cook slowly in hot butter.
3. Remove to a pyrex pan or other casserole pan and season with salt and pepper, leaving the juices in the skillet.
4. 2.
5. Layer the mushrooms and mozzarella on top of the chicken.
6. Set aside.
7. Turn on the oven broiler.
8. 3.
9. Into the browned juices in the skillet, add additional flour to absorb the remaining butter.
10. When browned, stir in wine and chicken broth.
11. Simmer for 10 minutes, or until liquid is reduced and slightly thickened.
12. 4.
13. Place the chicken under the broiler.
14. Add brandy to the gravy.
15. Add a fresh pat of butter.
16. Once cheese is melted, pour gravy into the casserole dish and serve.

chicken, flour, salt, pepper, butter, mushrooms, mozzarella, white cooking wine, chicken broth, brandy

Taken from tastykitchen.com/recipes/main-courses/chicken-valdostina/ (may not work)