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Chicken Marsala with Two Cheeses
4 skinless, boneless Chicken Breast Halves
3-4 Tbls. All-Purpose Flour
3 Tbls. Butter
1 Cup Sliced Fresh Mushrooms
1/2 Cup Dry Marsala
1/3 Cup Chicken Broth
1/3 Cup Shredded Mozzarella or Fontina Cheese
1/3 Cup Grated Parmesan Cheese
1/4 Cup Thinly-Sliced Green Onion


Cut chicken pieces in half lengthwise. Place each piece between two pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Coat chicken lightly on both sides with flour, shaking off excess.

In a 12-inch skillet, melt 1 Tbls. of the butter over medium heat. Add half of the chicken; cook for 4 minutes, turning once. Transfer to 2-quart rectangular baking dish. Repeat with another 1 Tbls. of the butter and the remaining chicken.

In same skillet, melt remaining butter. Add mushrooms; cook and stir until tender.

Add Marsala, chicken broth, dash salt and dash ground black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about 1/2 cup (including mushrooms). Pour over chicken.

In small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over chicken. Bake in 375 degree F. oven for 20 minutes.


Preparation Time: Serves: 4
Recipe Origin: United States
Submitted by:
United States
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