– 2 large or 3 small chicken breasts– salt and pepper– 1/2 cup all purpose flour– 1 stick 1/2 cup, butter– 8 ounces cremini mushrooms sliced– 3/4 cup Marsala– 1/2 cup chicken broth– 1/2 cup shredded mozzarella cheese– 1/2 cup grated parmesan cheese
– Preheat oven to 450 and grease a 9x13 baking dish with cooking spray.– Place the chicken between two pieces of plastic wrap and use a meat tenderizer to flatten to 1/4 inch thickness. Season both sides with salt and pepper.
- Add 2 tablespoons butter to a skillet and heat over medium heat. Working in batches, (and adding 1 tablespoon butter to each new batch) brown chicken on both sides, about 3 minutes each side.
- In the same skillet, add 2 tablespoons butter and mushrooms. Heat over medium heat, stirring occasionally until mushrooms are tender, about 3 minutes.
- In the same skillet, add Marsala, chicken broth and season with salt. Heat over medium high and continue to boil until reduced to about half, or 8 minutes.
- With remaining mixture in the skillet, add 2 tablespoons reserved flour and remaining butter. Heat over medium heat, whisking constantly until thick and hot. Serve chicken with sauce on the side.