ingredients
8 oz sliced mushrooms
2 Tbsp butter (for mushrooms)
6 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/3 cup butter (for cooking chicken)
3/4 cup Marsala wine
1/2 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 green onions, chopped
instructions
Sauté mushrooms in 2 Tbsp butter over medium-high heat for 3–5 minutes. Set aside.
Slice each chicken breast in half lengthwise. Pound thin between plastic wrap until about 1/8 inch thick.
Dredge the chicken in flour. In a skillet with a bit of butter, cook each piece for 3–4 minutes per side until golden. Place in a greased 9×13″ baking dish. Repeat with remaining chicken.
In the same skillet, add Marsala wine and chicken broth. Simmer for 10 minutes, stirring occasionally. Add salt and pepper.
Spread mushrooms over the chicken, then pour the sauce on top. Mix both cheeses with green onions and sprinkle over everything.
Bake uncovered at 450°F for 12–14 minutes or until done, and the cheese is melted and bubbly.
Leave a Comment