Ingredients:
2 cups sliced fresh mushrooms
2 tablespoons butter, melted
4 -6 boneless skinless chicken breasts, cut in half lenthwise
1/3 cup flour
1/3 cup butter, divided
1/2 cup marsala wine
1/3 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, freshly grated
1/4 cup green onions, chopped
Directions:
Saute mushrooms in butter in a large skillet until tender.
Remove from heat and set aside.
Transfer mushrooms to bowl so that you can use same skillet to saute chicken.
Flatten chicken to 1/8 inch thickness.
Dredge chicken lightly in flour.
Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter.
Saute 3-4 minutes on each side.
Repeat with remaining chicken and butter.
Place chicken in 13×9 inch pan, overlapping edges if need be.
Sprinkle mushrooms over chicken.
Reserve pan drippings in skillet.
Add wine and chicken broth.
Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally.
Sauce will reduce by half.
Stir in salt and pepper.
Pour sauce evenly over chicken.
Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes.
Broil 1 to 2 minutes or until lightly browned.
Serves 4-6.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.