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Prep Time: 22 Minutes Cook Time: 40 Minutes |
Ready In: 62 Minutes Servings: 6 |
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There are other recipes for this but this is the one we use at our home. It never has failed us with drawing lots of oohs and aahs. Ingredients:
2 cups mushrooms |
2 tablespoons butter |
6 boneless skinless chicken breasts |
1/2 cup flour |
4 tablespoons butter, divided |
3/4 cup marsala wine |
1/2 cup chicken broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
Directions:
1. Melt 2 tablespoons butter in skillet and then add sliced mushrooms, cooking until just tender. Remove from pan and set aside.
2. Place each chicken breast between plastic wrap and flatten to 1/4 inch using a meat mallet.
3. Dredge each breast in flour to lightly coat.
4. Melt 2 tablespoons butter in same skillet and add half of breasts. Saute until golden about 4 minutes each side.
5. Repeat with remaining 2 tablespoons of butter and the other 3 breasts.
6. Place breasts in a lightly greased 9x13 pan. Top with the mushrooms.
7. To the skillet add the wine and chicken broth. Stir up drippings from pan and bring to a boil. Add the salt and pepper. Decrease heat and simmer, uncovered 8 minutes, stirring occasionally.
8. Pour sauce over chicken and mushrooms.
9. Mix the cheeses together and sprinkle on the chicken.
10. Bake 12-14 minutes at 450 degrees uncovered.
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