Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 2 1/2 tablespoons unsalted butter
- 8 ounces fresh mushrooms sliced
- 3/4 cup marsala wine
- 1/2 cup chicken broth
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion chopped
- Fresh parsley chopped, optional for garnish
Instructions
- Preheat your oven to 400°F and grease a 9x13-inch baking dish.
- Place each chicken breast between sheets of plastic wrap and pound to an even thickness. Season with salt, pepper, and garlic powder, then lightly dredge each piece in all-purpose flour.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook the chicken for about 3-4 minutes per side until golden brown. Transfer the browned chicken to the prepared baking dish.
- In the same skillet, add the sliced mushrooms and sauté for 3-5 minutes until they are tender and lightly browned. Remove the mushrooms and set aside.
- Pour in 3/4 cup marsala wine and 1/2 cup chicken broth into the skillet. Stir to loosen the browned bits, bring the mixture to a simmer, and let it reduce slightly for about 5 minutes. Season with additional salt and pepper if needed.
- Arrange the chicken in the baking dish. Evenly spoon the sautéed mushrooms over the top and pour the simmered sauce over the chicken. Sprinkle with shredded mozzarella, grated Parmesan, and chopped green onion. Cover with foil and bake for 15-20 minutes until the cheese melts and the chicken is cooked through.
- Remove from the oven and, if desired, garnish with fresh chopped parsley. Serve immediately.