Wonderful dish for company or just when you are in the mood for a little something special. Serve over pasta or rice with a nice salad.
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
- 1/8 teaspoon ground black pepper
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 stalks green onions, chopped
Directions
Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9×13-inch baking dish.
Step 4
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.
Step 5
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.
Step 6
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.
Cook’s Note:
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 364 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat8g | 40% |
Cholesterol106mg | 35% |
Sodium396mg | 17% |
Total Carbohydrate15g | 5% |
Dietary Fiber1g | 3% |
Total Sugars4g | |
Protein35g | |
Vitamin C2mg | 9% |
Calcium171mg | 13% |
Iron2mg | 9% |
Potassium369mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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