2 Fresh Mushrooms
2 Butter
12 Boneless Skinless Chicken Breast Halves
1/2 Flour
1/3 Butter
3/4 Marsala
1/2 Chicken Broth
1/2 Salt
1/2 Mozzarella Cheese
1/2 Parmesan Cheese
1/4 Green Onion
Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8 thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour.
Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 13×9 baking dish, overlapping edges.,
Repeat procedure with remaining chicken and butter.
Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in salt and pepper.
Pour sauce over chicken.
Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered at 450 for 12 to 14 minutes.
Broil 5 1/2 away from heat 1 to 2 minutes or until browned.