Ingredients
The following ingredients have 5 Servings
- 1 package(s) sliced fresh mushrooms, 8 oz.
- 2 tablespoon(s) butter melted
- 6 - boneless chicken breast
- 1/2 cup(s) all-purpose flour
- 1/3 cup(s) butter
- 3/4 cup(s) Marsala wine
- 1/2 cup(s) chicken broth
- dash(es) salt and pepper
- 1/2 cup(s) mozzarella cheese
- 1/2 cup(s) Parmesan cheese
- 2 - scallions
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 a meat mallet or rolling pin! *you can purchase thin cut breast at some stores
- Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large non-stick skillet over medium heat 3 to 4 minutes on each side or until golden.
- Place chicken in a lightly greased 13 x 9-inch baking dish, overlapping edges. Repeat process with remaining chicken and butter. Reserving pan drippings in skillet.
- Add wine and broth to skillet. Bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes; stirring occasionally. Stir in salt and pepper.
- Spread mushrooms evenly over chicken and pour sauce from skillet. Pour sauce over chicken. Spread cheeses and green onions over chicken. Bake uncovered at 400 degrees for 12 to 14 minutes until cheese melts.
