6 chicken breasts
1 package of mushrooms
2/3 cup Marsala Wine (NOT the cooking Marsala- I mean, come on!)
All the Butter
1/2 cup Chicken broth
1/2 cup Mozzarella cheese (grated)
1/2 cup Parmesan cheese (grated)
2-3 Green onions
Pre-heat your oven to 450 degrees.
First, you need to cook the mushrooms. If you really like mushrooms, like I do, then get more than just the one package. Cook them in a pan with butter till they are nice and sauted. Remove them from the pan and keep handy for later.
Get the thin cut chicken breasts..... I'm generally lazy and don't feel like hammering my chicken (chuckle) into thinner forms of itself. This saves time for drinking. Pour some flour into a largish bowl and then roll the chicken through it till it is lightly covered. put more butter in the same pan you cooked the mushrooms in and then cook the chicken for about 3 minutes per side. Put the chicken into a 13x9 in baking dish, slightly overlapping each piece. Make sure you lightly grease the dish before putting the chicken in, or use non-stick cooking spray.... again, it saves time for drinking.
Once all of the chicken is done, add the Marsala wine to the pan. I have heard that 3/4 cup works..... throw a little more in there. It's good..... and it's wine. Also add about 1/2 cup of chicken broth. Let this simmmer for about 10 minutes. Drink some of the wine while you wait. Go ahead and throw the mushrooms you cooked all over the chicken. Mmmmmm.......
Once the Marsala/chicken concoction is done, go ahead and pour that over the chicken in the baking dish. Chop up the green onions and mix with the Mozzarella and Parmesan cheese. Now put that over the chicken.
Take this amazing dish of deliciousness and put it in the oven for about 14 minutes.
Serve over pasta or with whatever else you want... or nothing. It's up to you. I served it with angel hair pasta and a side of creem cheese stuffed, bacon wrapped jalapenos, and some 1792 Small Batch Whiskey.