As I have mentioned before, chicken marsala is one of my favorite dishes (Chicken Marsala). Well this recipe is a little different. You still have your chicken and mushrooms, but this time around the chicken is in a white wine sauce and topped with melted cheese. If your also a chicken marsala fan, try this recipe and you just might have a new favorite.
Recipe yields 4 servings
1 1/2 lbs chicken breast, pounded thin
1/4 cup all-purpose flour
1/4 cup unsalted butter
1/4 cup olive oil
16 oz white mushrooms
2 cups white wine
1 1/3 cup chicken broth
1/2 cup shredded mozzarella cheese
1/4 cup parmesan cheese
1/4 cup green onions
Salt and black pepper, to taste
Preheat the oven to 375 degrees. Prepare a baking sheet with a coat of non-stick cooking spray and set aside. Season chicken with salt and pepper and cover with a light coat of flour.
In a large pan, melt butter and add olive oil. Add chicken to the pan and cook until golden and crispy on each side. About 4-5 minutes per side. (It is alright if the chicken is not cooked through, we are going to bake it later. We just want to get the outside crispy at this step.)
Remove chicken from the pan and set aside. Slice mushrooms and add them to the same pan. Cook for 5-6 minutes or until tender.
Add white wine and chicken broth to the mushrooms. Bring to a boil and cook until sauce is reduced by half.
Place chicken on the prepared baking sheet. Pour mushrooms and sauce over all the chicken. Top the chicken with shredded mozzarella, grated parmesan and chopped green onions.
Bake for 15-18 minutes. Serve & enjoy!