Baked Chicken Marsala

• 6 whole Skinless, Boneless Chicken Breasts
• 1/2 cups Flour
• 13 cups Butter
• 3/4 cups Marsala
• 1/2 cups Chicken Broth
• 1/2 teaspoons Salt
• 18 teaspoons Pepper
• 1/2 cups Shredded Mozzarella
• 1/2 cups Grated Parmesan
• 2 whole Green Onions, Sliced

1. 1.
2. Using a sharp knife, cut the chicken breasts into cutlets, then dredge in flour.
3. 2.
4. Heat the butter in a large skillet and brown the chicken in batches, on both sides.
5. When browned, place in a greased 9x13 dish.
6. Reserve drippings.
7. 3.
8. Combine the Marsala with the broth and pour into the now-empty skillet.
9. Bring to a boil, scraping up the browned bits; reduce heat and simmer 10 minutes.
10. Season with salt and pepper to taste.
11. Pour over the chicken.
12. 4.
13. Combine the cheeses and the the onions and sprinkle on top of the dish.
14. 5.
15. Bake at 450F for 15 minutes, or however long it takes to boil a pot of spaghetti to go with the meal!

chicken breasts, flour, butter, marsala, chicken broth, salt, pepper, mozzarella, parmesan, green onions

Taken from tastykitchen.com/recipes/main-courses/baked-chicken-marsala/ (may not work)