Ingredients
-8 ounces cremini mushrooms trimmed and sliced
-2 tablespoons unsalted butter
-4 boneless skinless chicken breasts
-1/2 cup all-purpose flour
-1/3 cup unsalted butter
-3/4 cup Marsala
-3/4 cup chicken broth
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/4 cup green onions sliced
-2 cups mozzarella shredded
-1-2 Tablespoons fresh parsley chopped
Instructions
1-Preheat oven to 450 degrees. Spray a 9 X 13 baking dish with nonstick cooking spray; set aside.
2-In a large skillet add 2 tablespoons butter and cook the mushrooms on medium-high heat until tender, 3-5 minutes. Transfer to a plate and set aside.
3-Slice each chicken breast in half, horizontally, with a very sharp knife. Pat slices dry with paper towels to remove any moisture. Dredge each piece in flour, shaking off excess.
4-Brown chicken in batches, so as not to crowd the pan, in 1-2 Tablespoons of remaining butter in the skillet, over medium-high heat for 3-4 minutes per side, until golden. Transfer browned chicken to the prepared baking dish, laying in a single layer. Repeat with the remaining chicken. Arrange cooked mushrooms over chicken.
5-Add Marsala and chicken broth to skillet. Bring liquid to a boil; reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes or until the sauce has thickened. Add salt and pepper. Drizzle sauce evenly over chicken. Sprinkle green onions over chicken then top evenly with cheese.
6-Bake uncovered, in preheated oven for 12-14 minutes or until chicken is cooked through. Sprinkle with parsley and serve.