Cheesy Chicken Marsala

• 4 boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. shredded mozzarella cheese
• 1/4 c. shredded provolone cheese
• 1/4 c. shredded Asiago cheese
• 3 Tbsp. oil-packed sun dried tomatoes, drained and chopped
• 2 Tbsp. fresh parsley, chopped
• 1/2 tsp. dried oregano
• 1 Tbsp. olive oil
• 1 pkg. (10 oz.) mushrooms, sliced
• 3/4 c. low-sodium chicken broth
• 1 tsp. all-purpose flour
• 2 Tbsp. butter or margarine

1. Flatten chicken between 2 sheets of wax paper to 3/4 inch thickness. Sprinkle chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of mixture. Return to oven until cheese is melted and chicken is no longer pink in center; about 5 minutes. Transfer to platter. In large skillet, heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened. Whisk together broth and flour; pour into skillet. Bring to boil; cook, stirring occasionally until thickened, 4-5 minutes. Remove from heat, stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley.

chicken breasts, salt, pepper, mozzarella cheese, provolone cheese, cheese, tomatoes, fresh parsley, oregano, olive oil, mushrooms, chicken broth, allpurpose flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69059 (may not work)