Incredibly juice, savory chicken baked in a quick marsala sauce with tender mushrooms and melty mozzarella cheese!
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:4servings
Ingredients
4boneless skinless chicken breasts, pounded to even thickness
2tablespoonsbutter
2teaspoonsminced garlic
8ouncesfresh mushrooms, diced
⅓cupflour
¾cupmarsala cooking wine
½cupchicken broth
salt and pepper to taste , (I used about ½ teaspoon each)
⅓cupshredded mozzarella cheese
⅓cupshredded parmesan cheese
1green onion, chopped
Instructions
Preheat oven to 400 degrees. Lightly grease a large baking dish and set aside.
Melt butter in a large skillet over medium heat. Stir in garlic. Saute mushrooms in melted butter 2-3 minutes until tender and fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set aside.
Toss chicken breasts in the flour to coat. Cook for 1-2 minute on each side in the same pan you used for the mushrooms (do not clean the pan in between). Transfer chicken to your prepared baking dish. Scatter mushrooms over the chicken.
Add marsala wine and chicken broth to the pan. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer 5-10 minutes. Pour over chicken and mushrooms.
Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green onions on top. Cover dish with foil and bake for 15-20 minutes. Uncover and cook for another 5-10 minutes until chicken is cooked through and cheese is melty and serve.
Notes
Pro tip: garnish with fresh herbs and serve with roasted vegetables and a salad.