Instructions

• Preheat the oven to 375°F (190°C).
• Pat 4 thinly sliced chicken breasts dry, then season both sides with salt and pepper to taste and sprinkle evenly with 1 tablespoon Italian seasoning.
• In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add the chicken breasts and cook until browned on both sides (about 2–4 minutes per side); the chicken does not need to be fully cooked through. Transfer the browned chicken to a 13 x 9 x 2-inch baking dish.
• In the same skillet, add 8 ounces sliced mushrooms and ½ cup chicken broth. Bring to a simmer and cook until the mushrooms are tender and the liquid has reduced slightly, about 3–5 minutes.
• Pour the mushroom and broth mixture evenly over the chicken in the baking dish.
• Bake uncovered at 375°F for 15 minutes.
• Remove the dish from the oven, sprinkle ½ cup shredded mozzarella cheese evenly over the chicken, then return to the oven and bake an additional 5 minutes, or until the cheese is melted and the chicken is cooked through (internal temperature 165°F).
• Garnish with fresh chopped parsley and serve.