Wonderful dish to serve to guests or simply when you feel like treating yourself. Serve with a beautiful salad and over rice or pasta.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) package sliced fresh mushrooms
- 4 tablespoons butter, divided, or more as needed
- 6 (5 ounce) skinless, boneless chicken breast halves
- ½ cup all-purpose flour
- ¾ cup Marsala wine
- 1 cup low-sodium chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 stalks green onions, chopped
Instructions
- Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
- Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9×13-inch baking dish.
- Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
- Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.
- You can omit butter and use olive oil if you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use all low-sodium chicken broth.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 8 g |
| Sodium | 396 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Such a pretty and tasty dish!! Season the wine sauce to your preference, and this easy and beautiful dish comes together in no time. I did the searing and oven cooking all in a cast iron for simplicity. Loved the saucy mushrooms and that fabulous cheesy topper!