Ingredients
Scale
- 3 large boneless skinless chicken breasts
- 8 oz sliced baby bella mushrooms
- 1/2 cup chicken broth
- 1/3 cup butter, divided
- 1/4 cup Marsala wine
- 2 tablespoons butter, melted
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup flour
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
- 2-3 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Slice chicken breasts in half lengthwise. Pound to 1/4-inch thickness between plastic wrap.
- Melt 2 tablespoons butter in a skillet, sauté mushrooms 3-5 minutes, then set aside.
- Coat chicken in flour and brown in remaining butter over medium-high heat. Repeat for all pieces.
- Stir chicken broth and Marsala wine into skillet drippings. Boil, then simmer 5 minutes. Whisk in cornstarch slurry to thicken.
- Arrange chicken in a greased 9×13-inch baking dish. Top with mushrooms, pour sauce, sprinkle mozzarella and Parmesan, then green onions.
- Bake at 450°F (232°C) for 15-20 minutes until cheese is melted and golden. Serve hot.
Notes
- Pounding chicken ensures tenderness and even cooking.
- Optional: sauté a clove of garlic with mushrooms for extra flavor.
- Best served with linguine, fettuccine, or penne pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Entree, Main Course
- Method: Pan-Seared & Baked
- Cuisine: American, Italian