| | Directions | | Cook mushrooms in 2 Tbsp butter in large skillet, stirring constantly just until tender. Remove from heat and set aside. Cut each chicken breast in half lengthwise, place each pieces of chicken between two sheets of wax paper; flatten to 1/8 inch thickness, using meat mallet or rolling pin. Dredge chicken pieces in flour. Place 5 or 6 pieces in 1-2 Tbsp butter in large skillet. Cook over medium heat 3-4 minutes on each side or until golden. Place chicken in lightly greased 13x9 baking dish overlapping edges as necessary. Repeat with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle mushrooms 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, at 450 for 12-14 minutes. Broil 5 1/2 inches from heat (with oven door partially open) 1-2 minutes or until browned. |
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| Ingredients | | - |  | 2 cups sliced fresh mushrooms |
| - | | 2 tablespoons butter, melted |
| - | | 12 skinless boneless chicken breasts |
| - | | 1/2 cup all-purpose flour |
| - | | 1/3 cup butter, melted and divided |
| - | | 3/4 cup Marsala wine |
| - | | 1/2 cup Chicken Broth |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon pepper |
| - | | 1/2 cup shredded mozzarella cheese |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 1/4 cup chopped green onions |
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