magic chicken

i am not really sure why we came to calling this recipe magic chicken. it was originally called baked mushroom chicken, which doesn't really have a ring to it. we started making it back in the spring so this is my theory:

andrew needed to loose about 30 pounds in order to pass his PT test with national guard. he wasn't over weight by any stretch, but after getting back from iraq, we all baked and cooked and fed him extra cupcakes. returning warriors just need extra cookies. however, he got out of the army, so he stopped working out everyday, and there were all those extra cookies, and moving out here, and you know how this sort of thing goes. except that he also joined national guard and is up for promotion. in order to qualify for promotion, he had to pass the physical fitness test, which includes a weigh in. can you imagine going to your boss for your next promotion/raise and part of it is determined by how much you weigh?? yeah, i can't either. but we went on a south beach diet kind of regimen which got very old very quickly. in our branching out and googling for low carb recipes, we found this one and made it. and i guess it must have made us very happy, being new and different from the fifteen previous meals we'd eaten, so we started calling it magic chicken.

magic chicken (baked mushroom chicken)

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced, fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 cup mozzarella cheese
1/8 cup grated Parmesan cheese

flatten each chicken breast to 1/4 -inch thickness. place flour in resealable plastic bag; add chicken, two pieces at a time. seal and shake to coat. repeat process for additional halves of chicken. in large skillet, melt 2 tablespoons butter. add chicken breasts, brown both sides. transfer chicken breast to greased 13 by 9-inch pan. in same skillet, saute mushrooms in remaining 1 tablespoon butter. add chicken broth, salt and pepper. bring to boil, cook for 5 minutes. spoon over chicken. bake uncovered at 350 degrees for 20 minutes. sprinkle with cheeses. bake 5 minutes longer or until the chicken juices run clear. this is great with faux mash potatoes made from cauliflower. enjoy!