Chicken breasts pounded thin, breaded and cooked; covered with sautéed mushrooms, marsala wine sauce, mozzarella and Parmesan cheeses, and baked. Great for dinner parties.
- 1 (8 ounce) package sliced fresh mushrooms
- 2 tablespoons butter melted
- 6 skinned and boned chicken breasts
- 1/2 cups all-purpose flour
- 1/3 cups butter
- 3/4 cups marsala
- 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup mozarella cheese, shredded
- 1/2 cup parmesan cheese
- 2 green onions, chopped
Adapted from Facebook.com
Preheat oven to 450°F.
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly 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 for 12 to 14 minutes until cheese melts.