An elegant, yet simple entrée of sautéed chicken breasts and mushrooms in a buttery wine pan sauce topped with mozzarella cheese.

Chicken Breasts Mozzarella

6 tablespoons butter - divided use

1/2 pound mushrooms, minced

Salt and pepper to taste

About 1/4 cup all-purpose flour

4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/3 cup white wine
2 tablespoons port wine
2 cups shredded mozzarella cheese

1. Preheat oven to 400°F (205°C).
2. Heat 2 tablespoons butter in skillet; saute mushrooms until tender; set aside.
3. Season chicken breasts with salt and pepper; dredge in flour.
4. Heat remaining butter and oil in large skillet. Saute chicken breasts over medium heat until done and nicely browned.
5. Arrange breasts in a lightly greased shallow baking pan. Spoon the mushrooms over chicken.
6. Add both wines to the skillet; heat to boiling, stirring up browned bits from bottom of pan (de-glazing). Pour sauce over chicken. Top each breast with 1/2 cup cheese.
7. Bake in preheated oven just until cheese melts.

Serves 4.