Baked Almond Mushroom Chicken

• 2 boneless skinless chicken breast halves
• flour, enough to coat chicken
• 1 tablespoon canola oil
• 1 (8 ounce) package fresh white mushrooms, sliced
• 12 cup chicken broth
• 1 dash salt
• 1 dash pepper
• 13 cup shredded cheddar cheese
• 2 sliced green onions
• 3 tablespoons sliced almonds

1. Flatten each chicken breast half to 1/4 inch thickness.
2. Dredge chicken in flour.
3. In skillet, brown chicken in canola oil on both sides.
4. Transfer chicken to a 9 inch glass baking dish that has been sprayed with nonstick spray.
5. Place mushrooms in skillet and add chicken broth, sprinkle with salt and pepper, and cook until tender.
6. If liquid reduces too much, add a little water so it's nice and moist.
7. (But liquid should not exceed 1/2 cup.)
8. Spoon mushroom mixture over chicken.
9. Bake, uncovered, at 375 F for 15 minutes.
10. Sprinkle with cheese, green onions, and almonds.
11. Bake 5 minutes longer or until cheese is melted and the chicken juices run clear.
12. Serve with rice pilaf, if desired.

chicken, flour, canola oil, fresh white mushrooms, chicken broth, salt, pepper, cheddar cheese, green onions, almonds

Taken from www.food.com/recipe/baked-almond-mushroom-chicken-217921 (may not work)