This Italian recipe for chicken makes a truly delectable supper party dish served with risotto and a light chilled Soave
4-6 8 chicken breasts, skinned and boned 4 tablespoons seasoned flour, made with 4 tablespoons flour, 1 teaspoon salt and 1 teaspoon freshly ground
black pepper 4 oz. ½ cup butter 8 large button mushrooms, wiped and sliced 8 slices mozzarella cheese
On a chopping board, place the chicken breasts between 2 pieces of greaseproof or waxed paper and, with a mallet or rolling pin, pound them until they are thin.
Put the seasoned flour on a large plate and, one by one, dip the chicken breasts in the mixture until they are well coated. Set them aside.
In a large frying-pan melt three-quarters of the butter over moderate heat. When the foam subsides, add the chicken pieces and cook, a few pieces at a time, for 10 to 12 minutes. Transfer the chicken pieces to a shallow flameproof casserole.
Preheat the grill to high.
Melt the remaining butter in the same frying-pan and add the mushroom slices, sauteeing 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 grill for about 3 minutes, or until the mozzarella has melted and is beginning to brown. Serve