Pound chicken to 1/4in. thickness. Dredge chicken in flour and then saute in 1/2 c. melted butter, 3-4min per side. Place chicken breasts in lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 c. butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10min. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze using foil pan and foil method.
Thaw completely and bake chicken at 450 for 12-15min. Sprinkle parmesan and mozzarella cheeses over chicken and broil on high heat for 1-2min, until cheese is lightly browned.