CHICKEN MOZZARELLA

3/4 cup butter
1 8-ounce can sliced mushrooms
1 cup flour
8 boneless chicken breasts
2/3 cup dry white wine
1 pound sliced mozzarella cheese
1/2 cup chopped parsley
Salt, black pepper, red pepper

Melt 4 tablespoons of butter in a heavy skillet, add mushrooms and cook 2 to 3 minutes, stirring occasionally, season with salt and pepper, add parsley and set aside. In a paper bag, add salt and black and red pepper to flour. Add the breasts one at a time. Shake off excess. Heat the remaining butter in a heavy skillet over moderate heat. Saute the breasts about 3 minutes on each side, arrange in a baking dish.
Spoon the mushrooms and parsley mix over the breasts. Add the wine to the chicken skillet and bring to a boil. Remove from stove and pour over chicken breasts. Bake at 300 degrees in oven for 20 minutes. During the last 5 minutes of baking place 1 slice of cheese over each breast.