6 whole chicken breasts, boned, skinned and quartered 1/2 cup all-purpose flour 1 cup butter, divided Salt & pepper 1 1/2 cups sliced mushrooms 3/4 cup Marsala wine 1/2 cup chicken broth 1/2 cup (2 oz) shredded Fontina or mozzarella cheese 1/2 cup grated Parmesan cheese

Place each chicken piece between 2 sheets of waxed paper, and flatten to 1/8-inch thickness using a mallot or rolling pin.

Dredge chicken lightly with flour. Place 4 pieces at a time in 2 T melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until golden brown. Place chicken in a greased 13x9x2-inch baking dish, overlapping edges; sprinkle with salt & pepper to taste. Repeat procedure with remaining chicken, adding 2 T butter to skillet each time. Reserve drippings in skillet.

Saute mushrooms in 1/4 cup butter until tender; drain. Sprinkle evenly over chicken.

Stir wine and chicken stock into drippings in skillet. Simmer 10 minutes, stirring occasionally. Stir in 1/2 t salt and 1/8 t pepper. Spoon about 1/3 of sauce evenly over chicken. Reserve remaining sauce.

Combine cheese, and sprinkle over chicken. Bake 450� for 10-12 minutes. Place under broiler 1-2 minutes until lightly browned. Serve with remaining reserved sauce. Yield: 8 servings.

Note: Turkey breast may be substituted for chicken. Instead of Marsala wine, 3/4 cup dry white wine may be used.

Contributed by: Edit

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