3 boneless, skinless chicken breasts, halved
flour, for dredging
2 tablespoons butter
1/4 cup butter, melted
1 1/2 cups sliced mushrooms
salt and pepper to taste
1/2 cup chicken broth
3/4 cup white zinfandel
1 1/2 cups Parmesan cheese
1/2 cup mozzarella cheese

Dredge chicken lightly in flour, cook over low heat in 2 tablespoons butter, 5 to 7 minutes each side, until done. Reserve drippings. Place chicken in ungreased 9 x 13 inch glass dish. Add 1/4 cup butter to reserved drippings and saute mushrooms. Again reserving drippings, spoon mushrooms evenly over chicken. Stir broth, wine and salt and pepper into reserved drippings and simmer 10 minutes. Drizzle over chicken. Combine cheeses and sprinkle over chicken. Bake at 450F for 10 to 15 minutes, until cheese melts. Serves 6.