Ingredients
8 oz package sliced baby bella mushrooms
2 tbsp butter, melted
3 large boneless, skinless chicken breasts
1/2 cup flour
1/3 cup butter
1/2 cup chicken broth
1/4 cup Marsala wine
Salt & pepper, to taste
1/2 tbsp corn starch + 1 tbsp water
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2-3 green onions, thinly sliced
Instructions
Prep the Chicken:
Cut each chicken breast evenly in half, lengthwise.
Place a piece of chicken between two sheets of heavy-duty plastic wrap.
Using the flat side of a meat mallet, flatten the breast to a 1/4″ thickness. Repeat for all the pieces.
Cook the Mushrooms:
Melt 2 tablespoons of butter in a large skillet over medium heat.
Add mushrooms and sauté for 3-5 minutes until tender.
Remove mushrooms to a plate and set aside.
Dredge and Brown the Chicken:
Dredge each piece of chicken in flour, ensuring an even coat.
In the same skillet, melt 2 tablespoons of butter over medium-high heat.
Add two pieces of chicken and cook until browned on one side, flip and repeat.
Transfer browned breasts to a plate.
Repeat with remaining chicken, adding more butter as needed.
Prepare the Sauce:
Stir chicken broth and Marsala wine into the skillet drippings.
Whisk to deglaze the pan and incorporate browned bits.
Season with salt and pepper.
Bring to a boil, reduce heat, and simmer for 5 minutes until slightly thickened.
In a small bowl, mix corn starch and water to form a slurry.
Whisk slurry into the sauce and simmer for 1-2 minutes until thickened. Remove from heat.
Assemble the Casserole:
Preheat oven to 450°F (232°C).
Transfer chicken breasts to a lightly greased 9×13 baking dish, overlapping if necessary.
Evenly spread sautéed mushrooms over the chicken.
Pour sauce evenly over the chicken and mushrooms.
Sprinkle mozzarella and Parmesan cheeses over the top.
Top with sliced green onions.
Bake:
Bake in preheated oven for 15-20 minutes, until cheese is melted and slightly golden brown.
Remove from oven and serve immediately.
Enjoy your Cheesy Chicken Marsala Bake!
