Ingredients:
8 boneless skinless chicken breast halves
1/2 cup flour
1/2 cup butter
1 cup sliced mushrooms
1/2 cup marsala wine
1/3 cup chicken broth
1/2 cup fontina or 1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese
Directions:
Place chicken between 2 sheets wax paper.
Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Dredge chicken lightly in flour.
Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
Cook over low heat 3 to 4 minutes on each side or until golden brown.
Place chicken in a lightly greased 13×9 inch baking pan, overlapping edges.
Repeat procedure with remaining chicken, adding 2 tbs.
butter, reserve remaining drippings.
Saute mushrooms in the remaining 1/4 cup butter.
Sprinkle evenly over chicken.
Stir wine& chicken broth into pan drippings in skillet.
Simmer 10 minutes stirring occasionally.
Spoon sauce evenly over chicken.
Bake at 400 F for 10 minutes.
Combine cheeses, and sprinkle over chicken.
Bake an additional 5 minutes.
Service with rice or your favorite pasta.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.