2 cups fresh mushrooms, sliced
2 tablespoons butter, melted
12 boneless skinless chicken breast halves
1/2 cup flour
1/3 cup butter, melted and divided
3/4 cup marsala wine
1/2 cup chicken broth
1/2 teaspoon salt
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/4 cup green onion, chopped
Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8" thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour.
Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 13x9" baking dish, overlapping edges.
Repeat procedure with remaining chicken and butter.
Reserve pan drippings in skillet. Sprinkle reserved mushrooms 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 for 12 to 14 minutes.
Broil 5 1/2" away from heat 1 to 2 minutes or until browned
When we lived in Bangkok, one year we joined with some friends for a very low key dinner club. When one couple hosted, she (Mrs. Turner) made this dish and that is the name it has taken on in our home. It is fancy enough for a dinner party (I made it for our New Year's Eve dinner this year), the recipe can be easily increased to accommodate more servings and is not difficult to make at all. While it is not low-fat, if you keep the side dishes simple and low-fat, I figure it all balances out. I am not sure what I will serve on the side yet. Maybe a trip to the grocery store will inspire me.