4 chicken tenderloins, flattened to 1/4 inch thick
1/4 cup all purpose flour
3 Tbsp butter
8 ounces baby portabella mushrooms, sliced
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 cup green onions, chopped
1/3 cup grated parmesan cheese
Place flour in a large resealable plastic bag. Add chicken breasts and shake to coat.
In a large skillet, melt the butter and cook the chicken until lightly browned on both sides. Transfer to 8 x 8 baking dish.
In the same skillet, sauté the mushrooms. Add the broth, salt and pepper. Bring to a boil and cook until mushrooms are tender and broth is reduced by about 1/2.
Spoon mushrooms and juices over the chicken.
Bake uncovered at 375 for 15 minutes or until chicken is no longer pink. Sprinkle with parmesan cheese and green onions and return to the oven for 5 minutes until cheese is melted.