Mozzarella- and Mushroom-Topped Chicken

BY EMEALS

INGREDIENTS

6 boneless, skinless chicken breasts

2 Tbsp olive oil

¼ cup butter

1 (8-oz) pkg sliced mushrooms

1 Tbsp minced garlic

1 cup shredded mozzarella cheese

INSTRUCTIONS

1. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.

2. Cook chicken in hot oil in a large nonstick skillet over medium-high heat until done; remove from skillet, and keep warm.

3. Melt butter in same skillet over medium-high heat; add mushrooms and garlic, and cook 5 to 6 minutes or until browned. Spoon buttery mushrooms over chicken; sprinkle with cheese. Let stand until cheese is melted.