| | Directions | | Cook mushrooms in 2 T. butter slowly and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness,using a meat mallet. Dredge each chicken in flour and brown each side over medium heat until golden, about 3-4 minutes in butter. Place chicken in lightly greased 9x13-inch baking dish, overlapping edges. Reserve pan drippings in skillet. Sprinkle mushrooms over chicken. Add cooking wine and broth to pan drippings. Bring to a boil and simmer, uncovered, 8 minutes. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 for 20 minutes. |
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| Ingredients | | - |  | 1 cup Fresh Mushrooms, sliced |
| - | | 2 tablespoons margarine or butter,melted |
| - | | 8 skinned and boned chicken breast halves |
| - | | 1/2 cup all purpose flour |
| - | | 1/3 cup margarine or butter, melted and divided |
| - | | 1/2 cup Marsala cooking wine |
| - | | 1/3 cup chicken broth |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1/2 cup shredded Fontina or mozzarella cheese |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 1/4 cup green onions |
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