Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there’s an even coat.
In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
Transfer the chicken breasts to a lightly greased 9×13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.
Notes
Don’t skip pounding the chicken. This tenderizes it and ensures it will cook properly. Plus it makes sure that you get the best chicken to sauce to cheese ratio in each bite!
You could add a clove of pressed garlic into the pan with the mushrooms for a little extra flavor.
If you serve this with pasta, I recommend using linguine, fettucine, or penne noodles. You want to avoid thinner pasta for this dish.
