A delicious Italian meal that does not take long to prepare. Seared chicken in a savory Marsala mushroom sauce topped with gooey cheese.
Preheat oven to 450 degrees
Sliced chicken breasts in half lengthwise. Sprinkle with salt and pepper.
Place flour in a pie pan or or plate. Dredge seasoned chicken in flour and shake off excess. Set aside on a plate.
Heat a large oven proof skillet over medium-high heat. Add 2 Tablespoons butter. Add mushrooms and cook until they begin to brown. Remove from skillet to a plate. DO NOT CLEAN PAN.
Add 1 Tablespoon of butter to pan. Add chicken breasts and brown on both sides, about 2 minutes a side. You might have to do this in shifts so the pan is not crowded. Once browned, remove to plate with mushrooms.
To the pan add Marsala wine and chicken stock. Bring to a boil.
In a small bowl whisk together corn starch and water and add to pan with wine and stock. It will thicken up quickly. Taste for seasoning.
Add back in chicken and mushrooms to sauce. Top each chicken breast with cheeses and green onions. Bake in oven for 15-17 minutes, until chicken is cooked through and cheese is melted.