Total Time
Prep 15 mins
Cook 40 mins

Chicken doesn't get better than this.


  1. Place chicken between 2 sheets wax paper.
  2. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  3. Dredge chicken lightly in flour.
  4. Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
  5. Cook over low heat 3 to 4 minutes on each side or until golden brown.
  6. Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
  7. Repeat procedure with remaining chicken, adding 2 tbs.
  8. butter, reserve remaining drippings.
  9. Sauté mushrooms in the remaining 1/4 cup butter.
  10. Sprinkle evenly over chicken.
  11. Stir wine& chicken broth into pan drippings in skillet.
  12. Simmer 10 minutes stirring occasionally.
  13. Spoon sauce evenly over chicken.
  14. Bake at 400°F for 10 minutes.
  15. Combine cheeses, and sprinkle over chicken.
  16. Bake an additional 5 minutes.
  17. Service with rice or your favorite pasta.
Most Helpful

This dish definitely deserves more stars - I love the mix of flavors - a nice dish for a week night or a special dinner. Used mozzarella this time, but would like to try with the fontina next. Thanks!

Mysterygirl January 27, 2003

I found this recipe years ago in Southern Living and use it often. It's one of my favorite dishes. My family doesn't like mushrooms, so i go easy with them on their chicken, and then go heavier with them on mine, and have them as myh side dish. i didn't have Marsala, and just used a good, dry red wine.

~Bliss~ February 15, 2004

This was great. I only cooked half of what the recipe said, and then people wished there were leftovers.

Mallory Malone June 30, 2003