Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts ((cut in half lengthwise))
  • Salt & pepper ((to taste))
  • 1/2 teaspoon garlic powder
  • Flour ((for dredging))
  • 1 tablespoon olive oil
  • 3 tablespoons butter ((divided))
  • 7 ounces cremini mushrooms ((sliced))
  • 1/2 cup marsala
  • 1/4 cup chicken broth
  • 1 cup shredded mozzarella
  • 2 scallions ((chopped))

Instruction

  • Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
  • Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
  • Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
  • Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
  • Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
  • Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
  • Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.