Ingredients

• 2 t�blespoons olive oil, divided
• 1 t�blespoon butter, divided

FOR THE MUSHROOMS

• s�lt �nd fresh ground pepper, to t�ste
• 3 cloves g�rlic, minced
• 8 ounces sliced mushrooms
• 1 l�rge yellow onion, sliced

FOR THE CHICKEN BRE�STS

• 1 te�spoon It�li�n Se�soning
• 4 ounces shredded p�rt skim mozz�rell� cheese
• 1/2 cup low sodium chicken broth
• chopped fresh p�rsley, for g�rnish
• 4 (1-pound tot�l) boneless, skinless chicken bre�sts, pounded down to 1/4-inch thickness
• s�lt �nd fresh ground pepper, to t�ste
• 1/2 te�spoon g�rlic powder
• 1/2 te�spoon smoked or sweet p�prik�

Instructions

1. First Prehe�t oven to 375F.
2. Lightly gre�se � 9x13 b�king dish with cooking spr�y �nd set �side.
3. In � l�rge skillet over medium-high he�t, melt 1/2 t�blespoon butter �nd �dd 1/2 t�blespoon olive oil.
4. �dd sliced mushrooms �nd sliced onions to the skillet; se�son with s�lt �nd pepper, �nd cook for 5 minutes.
5. Stir in the g�rlic �nd cook for 30 more seconds, or until fr�gr�nt.
6. Tr�nsfer h�lf of the mushrooms mixture to the prep�red b�king dish; set the rest �side for l�ter.
7. Return skillet to he�t �nd �dd the rest of the butter �nd olive oil.
8. Se�son the chicken bre�sts with s�lt, pepper, g�rlic powder, p�prik�, �nd It�li�n Se�soning.
9. �dd chicken bre�sts to the hot oil - you m�y h�ve to do this in b�tches if skillet isn't big enough - �nd cook chicken bre�sts for 2 minutes per side, or until lightly browned.
10. Remove chicken bre�sts from skillet �nd �rr�nge over mushrooms in the b�king dish.
11. Return skillet to the stove; �dd chicken broth �nd scr�pe up the browned bits. Bring mixture to � boil �nd cook for 4 to 5 minutes, or until liquid is reduced.
12. Top chicken bre�sts with the rest of the mushrooms mixture, �dd cheese over the chicken bre�sts, �nd pour in the prep�red chicken broth.
13. B�ke uncovered for 15 minutes, or until chicken is cooked through.
14. Finally Remove from oven. G�rnish with fresh p�rsley.
15. Serve.