Ingredients
-
6 boneless chicken breasts, skinned and quartered
-
all-purpose flour
-
1 cup butter, melted and divided
-
salt, black pepper and red pepper to taste
-
2 garlic cloves, minced
-
1/4 cup onion, minced
-
1 1/2 cups sliced mushrooms
-
3/4 cup marsala wine
-
1/2 cup chicken stock
-
1/2 teaspoon salt
-
1/8 teaspoon pepper
-
1/2 cup shredded fontina or 1/2 cup mozzarella cheese
-
1/2 cup grated parmesan cheese
Instructions
- Flatten each chicken breast between sheets of waxed paper to 1/8 inch thickness.
- Dredge chicken lightly with flour.
- Place 4 pieces at a time in 2 Tbsp melted butter in large skillet.
- Cook over low heat 3 to 4 minutes on each side or until golden brown.
- Place chicken in a greased 9x13 baking dish overlapping edges.
- Sprinkle with salt, black pepper and red pepper to taste.
- Repeat procedure with remaining chicken.
- Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet.
- Sprinkle sauteed mushrooms, garlic and onion evenly over chicken.
- Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally.
- Add salt and peppers mixing well and spoon about a third of the sauce evenly over the chicken reserving remainder.
- Combine cheeses and sprinkle over chicken.
- Bake at 450 degrees for 10 to 12 minutes.
- Place under broiler 1 to 2 minutes or until lightly browned.
- Serve with reserved sauce.