Chicken Marsala with Cheese Recipe

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This dish is very nice served with "Twice Baked Potatoes" or fresh vegetables and garlic bread.
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  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 1 cup fresh mushrooms, sliced
  • 1 1/2 tablespoons flour
  • salt and pepper, to taste
  • 1 1/2 cups chicken broth (add bouillon for richer broth)
  • 1/2 cup Marsala wine
  • 3/4 cup Mozzarella shredded cheese
Brown chicken breasts in olive oil on both sides, until no longer pink inside. Remove chicken from pan and set aside.

In same pan, saute onion for 4 minutes, until clear and softened.

Add mushrooms and cook until they begin to soften.

Stir in flour to make a roux, adding salt and pepper to thickened mixture.

Slowly add chicken broth and Marsala to roux, stirring constantly and simmer about 3 minutes or until mixture starts to thicken. If you desire a thinner sauce, add more broth.

Place chicken in a 9x13" baking pan. Cover with sauce and top with cheese. Place under broiler to melt and brown cheese.

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