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Categories:
butter olive oil chicken mushrooms chicken broth Marsala wine Mozzarella Parmesan cheese Provolone cheese
Viewed: 79 - Published at: 10 years agoIngredients
- 3 tbsp Butter
- 1 tbsp olive oil, extra virgin
- 4 Boneless, skinless chicken breast(pounded thin)
- 1 lb. Mushrooms (I like Baby Portabellas)
- 1/4 cup Chicken broth
- 1/4 cup Marsala wine
- 1 cup Shredded mozzarella (I use marinated capatella)
- 1/4 cup Grated parmesan cheese
- 1 cup Provolone cheese
Method
- Pound chicken breast till about 1/4 inch thick.
- Season with salt, pepper, garlic powder and italian seasoning.
- Dredge in flour and cook in 1Tbl butter and 1 Tbl olive oil over medium heat till lightly golden brown.
- Remove and drain on paper towel or rack
- In same pan you cooked chicken in, add the other 2 Tbls.
- of butter and saute mushrooms till tender.
- Sprinkle with about a tsp.
- of flour and stir letting cook 1 to 2 more minutes.
- Add wine and broth to pan and scrape all the goodies up from the bottom and bring to light boil.
- Reduce heat to med/low and reduce liquid by a little less then half.
- Place chicken back into pan (if oven safe you can bake everything in the same pan) or place chicken in baking dish and pour the reduced sauce over the chicken.
- Top with cheeses and bake in oven 350F till cheese is melted and all gooey, bubbly and golden.
