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Directions:
1. On sheet of wax paper or in shallow dish, combine flour, salt & pepper; dredge chicken in seasoned flour, coating all sides. 2. In small nonstick skillet, heat 4 teaspoons of margarine over medium heat until bubbly and hot; add chicken, sprinkle evenly with any remaining seasoned flour, and cook, turning once, until golden brown on both sides.
Remove skillet from heat and transfer chicken to an individual shallow flameproof baking dish; set aside and keep warm. 3. In same skillet, heat remaining 2 teaspoons of margarine over medium heat until bubbly and hot; add mushrooms and saute until lightly browned. 4. Top chicken with mushrooms, then cheese; broil 6 inches from heat source until cheese is melted, 3 to 5 minutes. Serve garnished with parsley springs and tomatoes.
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