• 6 thin boneless, skinless chicken breasts (or use 3 breasts cut in half lengthwise)
  • 1/3 C (5 Tbsp) butter – divided
  • 1/2 C flour
  • 1/2 tsp garlic powder
  • 8 oz pkg sliced mushrooms
  • 3/4 C marsala wine
  • 1/2 C chicken stock
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 C shredded mozzarella cheese
  • 1/2 C shredded parmesan cheese
  • 2 green onions – sliced


  1. Preheat oven to 450 degrees
  2. Lightly grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  3. Heat a large skillet over medium-high heat and add 2 Tbsp butter
  4. Add the mushrooms and cook, stirring frequently, until they begin to brown
  5. Place the cooked mushrooms in a small bowl and set aside
  6. Flatten each chicken breast between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4″ thickness
  7. In a shallow dish, combine flour and garlic powder 
  8. Dredge each flattened piece in the flour/garlic powder mixture
  9. In the same pan you cooked the mushrooms in, add 1 Tbsp butter and melt over medium-high heat
  10. Add 2 chicken breast pieces and brown well on all sides – remove and set aside
  11. Repeat the browning process 2 more times (using 1 Tbsp of butter with each new batch) – you have to do this in batches so the chicken is not crowded in the pan and browns evenly
  12. Don’t drain the drippings, you need it for the marsala sauce
  13. Add the chicken breasts to the prepared baking dish, overlapping each piece slightly
  14. Sprinkle evenly with the mushrooms
  15. After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper
  16. Bring to a boil, reduce heat and simmer uncovered for 10 minutes
  17. Pour the sauce evenly over the chicken
  18. In a small bow, mix the cheeses and green onions and distribute evenly over the top of the chicken
  19. Bake for 15 – 20 minutes until cheese is melted and just starting to brown


  1. This chicken goes well with pasta