Categories: Chicken
Ingredients
- 1 lb. chicken breasts
- 3-4 tbsp. flour
- 3 tbsp. butter
- 1 cup sliced fresh mushrooms
- 1/2 cup dry Marsala wine
- 1/3 cup chicken broth
- 1/3 cup shredded mozzarella or fontina
- 1/3 cup grated Parmesan
- 1/4 cup thinly sliced green onions
Directions
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Preheat oven to 375. Cut each breast half in half lengthwise. Place each piece between two pieces of plastic wrap; working from center to edges, pound with flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Coat chicken lightly with flour.
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In a 12-inch skillet, melt 1 tbsp. of the butter over medium heat; add half of the chicken pieces. Cook for 4 minutes, turning once. Transfer to a 2-qt. rectangular baking dish. Repeat with another 1 tbsp. of the butter and the remaining chicken pieces; transfer to the baking dish.
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Melt the remaining 1 tbsp. butter in the skillet. Add mushrooms. Cook and stir until tender; add wine, broth, dash salt, and dash pepper. Bring to boiling; boil gently about 5 minutes or until mixture is reduced to 1/2 cup including mushrooms. Pour over the chicken.
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In a small bowl, combine mozzarella, Parmesan, and green onions; sprinkle over the chicken. Bake, uncovered, for 20 minutes.