Ingredients:

• 2 large boneless skinless chicken breasts (cut horizontally into 4 thin cutlets)

• ½ cup all-purpose flour (for dredging)

• ⅓ cup butter (divided)

• 8 oz fresh mushrooms, sliced

• ½ cup chicken broth

• ⅓ cup Marsala wine (optional but recommended for flavor)

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¾ cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Prep the chicken: Slice each chicken breast in half horizontally to make 4 thin cutlets. Lightly pound with a meat mallet if needed for even thickness.

2. Dredge in flour: Season the flour with a bit of salt and pepper, then dredge the chicken pieces in the flour, coating both sides.

3. Sear the chicken: In a large skillet, melt half the butter (about 2–3 tbsp) over medium heat. Add chicken cutlets and cook 3–4 minutes per side until golden brown. Remove and set aside.

4. Cook mushrooms: In the same skillet, melt remaining butter and add mushrooms. Sauté for 4–5 minutes until soft and lightly browned.

5. Add liquids: Pour in the chicken broth and Marsala wine (if using). Simmer for 2–3 minutes, scraping up any browned bits. Return the chicken to the pan.

6. Assemble for baking: Transfer chicken and mushrooms to a baking dish. Spoon some sauce over the top. Sprinkle evenly with mozzarella and Parmesan.

7. Bake: Preheat oven to 375°F (190°C). Bake for 15–20 minutes until the cheese is melted, bubbly, and slightly golden on top.

8. Garnish and serve: Sprinkle with fresh chopped parsley and serve warm over pasta, mashed potatoes, or sautéed greens.

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Tips & Add-ons:

• Want extra richness? Add a splash of heavy cream to the sauce.

• No Marsala? Substitute with dry white wine or use extra broth.

• Try adding a sprinkle of Italian seasoning or garlic powder for more depth.