8 chicken breasts, skinned & boned
4 tbsp. seasoned flour
1/2 c. butter
8 lg. button mushrooms, wiped & sliced
8 slices mozzarella cheese

Seasoned flour - 4 tablespoons all-purpose flour, 1 teaspoon salt and 1 teaspoon fresh ground black pepper.

Pound the chicken breasts until they are thin. Put the seasoned flour into a plastic bag, dip the chicken breasts into the mixture until they are well coated. Set them aside.

In a large skillet, melt 3/4 of the butter over medium heat. When the foam subsides, add the chicken pieces and cook, a few pieces at a time, for 10-12 minutes. Transfer the chicken pieces to a shallow flameproof casserole. Preheat the broiler to high.

Melt the remaining butter in the same skillet and add the mushroom slices, sauteing them for 1 to 2 minutes until they have been just coated with the butter. Arrange the mushroom slices on top of the chicken and cover each piece with a slice of mozzarella cheese. Put the chicken under a hot broiler for about 3 minutes, or until the mozzarella has melted and is beginning to brown. Serve.