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Chicken Marsala with Two Cheeses
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4 skinless, boneless Chicken Breast Halves
3-4 Tbls. All-Purpose Flour
3 Tbls. Butter
1 Cup Sliced Fresh Mushrooms
1/2 Cup Dry Marsala
1/3 Cup Chicken Broth
1/3 Cup Shredded Mozzarella or Fontina Cheese
1/3 Cup Grated Parmesan Cheese
1/4 Cup Thinly-Sliced Green Onion
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Cut chicken pieces in half lengthwise. Place each piece between two pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Coat chicken lightly on both sides with flour, shaking off excess.
In a 12-inch skillet, melt 1 Tbls. of the butter over medium heat. Add half of the chicken; cook for 4 minutes, turning once. Transfer to 2-quart rectangular baking dish. Repeat with another 1 Tbls. of the butter and the remaining chicken.
In same skillet, melt remaining butter. Add mushrooms; cook and stir until tender.
Add Marsala, chicken broth, dash salt and dash ground black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about 1/2 cup (including mushrooms). Pour over chicken.
In small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over chicken. Bake in 375 degree F. oven for 20 minutes.
Enjoy!
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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Susie9
Texas
United States |
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| This recipe has been viewed 4309 times. |
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