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

Cheese, Chicken, and Mushrooms with Marsala.

Ingredients Nutrition


  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

I have made this recipe and sautéed the green onions with the mushrooms. Then removed and sautéed the chicken breasts which I did not cover during cooking. Made my sauce in the same pan and poured over my chicken. I just had the butcher cut chicken breasts in half. Did not pound them. I baked for approximately 30 minutes covered and they came out great! The sauce is excellent!

Blu7602 June 20, 2016

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 04, 2015

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