8 oz. pkg sliced fresh mushrooms
4 Tbsp butter, divided
6 boneless, skinless, chicken breasts
1/2 C all-purpose flour
1/3 C butter
3/4 C marsala wine
1/2 C chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 C shredded mozzarella cheese
1/2 C parmesan cheese
2 green onions, chopped
Cook mushrooms in 2 Tbsp butter, in a large nonstick skillet, over medium-high heat, stirring
constantly, 3 to 5 minutes or until tender. Remove from heat, set aside.
Cut each chicken breast in half, lengthwise. Place chicken between two sheets of heavy-duty
plastic wrap. Flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 Tbsp 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 9x13 baking dish, overlapping edges. Repeat procedure
with remaining chicken and butter.
Reserve pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil. Reduce heat and simmer, uncovered, for 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 F degrees, for 12 to 14 minutes, or until cheese is melted.