Ingredients:
2 cups fresh mushrooms, sliced
2 tablespoons butter, melted
12 boneless skinless chicken breast halves
1/2 cup flour
1/3 cup butter, melted and divided
3/4 cup marsala
1/2 cup chicken broth
1/2 teaspoon salt
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/4 cup green onions, chopped
Directions:
Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8″ thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour.
Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 13×9″ baking dish, overlapping edges.
Repeat procedure with remaining chicken and butter.
Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in salt and pepper.
Pour sauce over chicken.
Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered at 450 for 12 to 14 minutes.
Broil 5 1/2″ away from heat 1 to 2 minutes or until browned.
Servings: 6
Time preparation: 45 min.
Time total: 75 min.