Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Cheese, Chicken, and Mushrooms with Marsala.


  1. Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
  2. Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8" thickness, using a meat mallet or rolling pin.
  3. Dredge chicken pieces in flour.
  4. Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
  5. Place chicken in a lightly greased 13x9" baking dish, overlapping edges.
  6. Repeat procedure with remaining chicken and butter.
  7. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
  8. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
  9. Stir in salt and pepper.
  10. Pour sauce over chicken.
  11. Combine cheeses and green onions; sprinkle over chicken.
  12. Bake uncovered at 450 for 12 to 14 minutes.
  13. Broil 5 1/2" away from heat 1 to 2 minutes or until browned.
Most Helpful

I give this recipe a good to high rating because it just tastes good and is realitivly easy to make. I used Cream Sherry as I didn't have any Marsala, and it turned out really good. Broiling the cheese is a really good idea, its adds just a little crunch that makes this dish supurb!

Luke Meakins June 21, 2002

This was AMAZING with a few minor changes. I only used 6 breast halves, but the same amount of the sauce. I sauteed onions and garlic in the same pan after I removed the mushrooms. To the sauce mixture I added dried oregano and thyme and added back the onions and garlic to let it all reduce together. I served with mashed potatoes.

aurion07_7832626 January 05, 2015

This was delicious ! I used 4 chicken breasts (which when cut and pounded made 8 nice pieces) and left all the other ingredient amounts the same. I subbed fontina for the mozzarella. The chicken comes out so tender and tasty, and I served it on linguini. My husband rated this as a restaurant-quality meal - thank you for sharing.

pheasant farmer April 07, 2013