8 oz package(s) sliced fresh mushrooms

2 tablespoon(s) butter melted

6 skinned and boned chicken breasts

1/2 cup(s) all-purpose flour

1/3 cup(s) butter

3/4 cup(s) marsala

1/2 cup(s) chicken broth

1/2 teaspoon(s) salt

1/8 teaspoon(s) pepper

1/2 cup(s) shredded mozarella cheese

1/2 cup(s) parmesan cheese

2 green onions chopped

Preparation:

Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.