Baked Chicken Marsala
Ingredients
- 2 chicken breasts skinless, boneless
- 3 tbsp all-purpose flour
- 2 cups sliced mushrooms
- ½ onion finely chopped
- ½ cup marsala wine
- ⅓ cup chicken broth
- 2 tbsp cornstarch
- a few drops browning & seasoning sauce
- salt
- black pepper
- ½ cup mozzarella (shredded)
- ⅓ cup parmesan (grated)
- ¼ cup green onions (chopped)
Instructions
- Divide chicken breasts in half. Place each piece of chicken between 2 pieces of wax paper or plastic wrap and pound with a rolling pin, until 1/8 inch thick. Or not. Just cut any thicker pieces in half horizontally - much easier!
- Coat chicken with flour. Melt 2 tablespoons of butter in skillet and cook chicken for 2 minutes each side. Transfer to a 13x9 baking dish.
- Melt remaining 1 tablespoon butter in skillet and cook mushrooms 2 minutes. Add onions and cook until soft.
- Combine marsala, chicken broth, cornstarch and browning sauce in a measuring cup. Pour into skillet. Season with salt and pepper and bring to a boil.
- Boil gently about 5 minutes, or until sauce has reduced and thickened a bit. Pour over the chicken.
- Sprinkle cheeses and green onions/chives over the chicken.
- Bake uncovered at 375˚ for 20 minutes or until chicken is no longer pink.