From a recipe by Paula Deen.
Yields about 4 to 6 servings.
4 tbs. butter
4 skinless, boneless chicken breast halves
1 cup sliced, fresh mushrooms
1 shallot, finely chopped
salt and pepper
4 oz. grated mozzarella cheese
In a large skillet, melt 4 tbs. butter over medium heat.
Add chicken and cook about 5 minutes on each side.
Add mushrooms and shallots, sprinkle with salt and pepper.
Add the other 4 tbs. butter. Stir.
Cook chicken about another 5 minutes on each side, until done.
If the mushrooms start to over cook, remove and add back at the end.
Sprinkle each breast with the cheese.
Cook a few minutes until cheese melts.
Transfer breasts to a platter.
Top with mushroom mixture. Serve.