Ingredients
2large chicken breasts,cut in ½ lengthwise
salt and pepper,to taste
½tspgarlic powder
flour,for dredging
1tbspolive oil
3tbspbutter,divided
7ozcremini mushrooms,sliced
½cupmarsala
¼cupchicken broth
1cupmozzarella,shredded
2scallions,chopped
Preparation
Preheat the oven to 400 degrees F.
Cut the chicken in ½ lengthwise to make 4 thinner cutlets.
Sprinkle the chicken pieces with salt, pepper, and garlic powder.
Coat each piece in flour.
Add the oil and 1 tablespoon of butter to an oven-proof skillet over medium-high heat.
Once the pan is hot, add the chicken and cook for 4 to 5 minutes per side or until golden.
Transfer the chicken to a plate.
Add the remaining butter to the pan.
Let it melt, then add the mushrooms.
Sauté, stirring occasionally for about 5 to 6 minutes until the mushrooms have nicely browned.
Add the marsala and chicken broth to the skillet, and let it bubble for about 1 minute.
Add the chicken back to the pan and let it cook for about 1 minute while spooning some of the sauce and mushrooms over the top.
Remove the pan from the heat.
Sprinkle the mozzarella over top (concentrate it on the chicken), and then sprinkle the scallions on.
Place the skillet in the oven and cook for 7 minutes.
Broil it at the end for a few minutes, if desired to cheese to brown.
Serve immediately.
