This recipe. This.

Ingredients:

• 3 boneless skinless chicken breasts
• 1/3 cup butter divided
• 1 cup all purpose flour
• 8 oz sliced mushrooms
• 3/4 cup marsala wine, dry not sweet
• 1/2 cup chicken stock
• salt, pepper, garlic powder
• 1/2 cup shredded mozzarella
• 1/2 cup parmesan cheese
• 4 green onions sliced

Instructions

• Heat a large skillet over medium-high heat and add 2 tbs butter.
• Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
• Split the chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. Season with salt, pepper, and garlic powder. Dredge each flattened piece in the flour.
• In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat.
• Add 2 chicken breast pieces and brown well on all sides. Remove and set aside.
• Repeat the browning process 2 more times (using a tbs of butter with each shift)–you have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
• Preheat oven to 450 degrees F.
• After all the chicken is browned and set aside, using the same pan with the collected drippings, add the wine a bit at a time scraping the bottom of the pan and stirring as you add, then add the chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
• Add the chicken breasts back to the skillet being sure each piece is coated/submerged in sauce, or alternatively put chicken into a baking dish and cover with the sauce from the skillet. Sprinkle evenly with the mushrooms.
• Mix the cheeses and green onions and distribute over the top of the chicken.
• Bake for 15-20 minutes until cheese is melted and just starting to brown.
• **(Goes well with pasta or rice, if you want to add bulk; freezes well.)

Love it as much as I do? (I LOVE it. A LOT.)

Do you have a same/similar variation of this recipe and process, too? If so, tell me? 😃

—Amber HH