Ingredients:
6 boneless chicken breasts, skinned and quartered
all-purpose flour
1 cup butter, melted and divided
salt, black pepper and red pepper to taste
2 garlic cloves, minced
1/4 cup onions, minced
1 1/2 cups sliced mushrooms
3/4 cup marsala wine
1/2 cup chicken stock
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded fontina or 1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese
Directions:
Flatten each chicken breast between sheets of waxed paper to 1/8 inch thickness.
Dredge chicken lightly with flour.
Place 4 pieces at a time in 2 Tbsp melted butter in large skillet.
Cook over low heat 3 to 4 minutes on each side or until golden brown.
Place chicken in a greased 9×13 baking dish overlapping edges.
Sprinkle with salt, black pepper and red pepper to taste.
Repeat procedure with remaining chicken.
Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet.
Sprinkle sauteed mushrooms, garlic and onion evenly over chicken.
Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally.
Add salt and peppers mixing well and spoon about a third of the sauce evenly over the chicken reserving remainder.
Combine cheeses and sprinkle over chicken.
Bake at 450 degrees for 10 to 12 minutes.
Place under broiler 1 to 2 minutes or until lightly browned.
Serve with reserved sauce.
Servings: 6-8
Time preparation: 30 min.
Time total: 75 min.