A delightful twist on a classic chicken dish, this recipe combines tender chicken with a rich Marsala wine sauce and a cheesy topping.
Sauté the mushrooms in half of the butter in a large skillet until tender, then set aside.
Using fresh mushrooms enhances the flavor of the dish.
Flatten the chicken breasts to an even thickness using a meat mallet between sheets of wax paper.
Flattening ensures the chicken cooks evenly.
Dredge the chicken in flour, coating evenly.
Shake off excess flour to avoid clumping.
Cook the chicken in the remaining butter in the skillet over medium heat until golden on both sides.
Cook in batches if necessary to avoid overcrowding.
Arrange the cooked chicken in a baking dish and top with the sautéed mushrooms.
Layering ensures even distribution of flavors.
Deglaze the skillet with Marsala wine and chicken broth, then simmer to reduce slightly.
Scrape the skillet to incorporate all the browned bits into the sauce.
Pour the sauce over the chicken and mushrooms in the baking dish.
Ensure the sauce covers the chicken evenly.
Combine the cheeses and green onions in a bowl, then sprinkle over the chicken.
Mixing the cheeses ensures a uniform topping.
Bake in a preheated oven at 450°F for 12 minutes, then broil for 2 minutes until browned.
Broiling adds a nice golden crust to the cheese.
Serve hot, garnished with additional green onions if desired.
Serve with a side of roasted vegetables or a fresh salad for a complete meal.
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