<\/p>\n
Ingredients:
\n8 oz package(s) sliced fresh mushrooms
\n2 tablespoon(s) butter melted
\n6 skinned and boned chicken breasts
\n1\/2 cup(s) all-purpose flour
\n1\/3 cup(s) butter
\n3\/4 cup(s) marsala
\n1\/2 cup(s) chicken broth
\n1\/2 teaspoon(s) salt
\n1\/8 teaspoon(s) pepper
\n1\/2 cup(s) shredded mozarella cheese
\n1\/2 cup(s) parmesan cheese
\n2 green onions chopped<\/p>\n
Preparation:<\/p>\n
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.<\/p>\n
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1\/8 inch thickness, using a meat mallet or rolling pin.<\/p>\n
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.<\/p>\n
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.<\/p>\n
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese meltsl<\/p>\n
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