Ingredients

The following ingredients have 1 Servings
  • 8 oz Fresh mushrooms Sliced
  • 2 tablespoon Butter Melted
  • 6 Chicken Breast Skined and Boned
  • 1/2 Cup All purpose flour
  • 1/3 Cup butter
  • 3/4 cup Marsala wine
  • 1/2 Cup Chicken Broth
  • 1 teaspoon Pepper
  • 1/2 Cup Mozarella Cheese Shredded
  • 1/2 Cup Pameasan Cheese
  • 2 Green Onion Chopped

Instruction

  • Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using ja meat mallet or rolling pin, Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13X9 baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add wine and broth. Bring to a boil; reduce heat, simmer, uncover, 10 minutes, stirring occasionally. Stir in salt and pepper. pour sauce over chicken. Combine cheese and green onions; sprinkle over chicken. Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.