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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Fancy enough to serve for a special occasion and easy enough to serve any night of the week. 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 onion, chopped |
Directions:
1. Saute mushrooms in butter in a large skillet until tender.
2. Remove from heat and set aside.
3. Transfer mushrooms to bowl so that you can use same skillet to saute chicken.
4. Flatten chicken to 1/8 inch thickness.
5. Dredge chicken lightly in flour.
6. Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter.
7. Saute 3-4 minutes on each side.
8. Repeat with remaining chicken and butter.
9. Place chicken in 13x9 inch pan, overlapping edges if need be.
10. Sprinkle mushrooms over chicken.
11. Reserve pan drippings in skillet.
12. Add wine and chicken broth.
13. Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally.
14. Sauce will reduce by half.
15. Stir in salt and pepper.
16. Pour sauce evenly over chicken.
17. Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes.
18. Broil 1 to 2 minutes or until lightly browned.
19. Serves 4-6.
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