Cheesy Chicken Marsala Bake

Cut each chicken breast evenly in half, lengthwise.

Place each chicken piece between two sheets of plastic wrap.

Use the flat side of a meat mallet to flatten the chicken to a 1/4-inch thickness. Repeat for all pieces.

2️⃣ Cook the Mushrooms:

Melt 2 tablespoons of butter in a large skillet over medium heat.

Add the sliced mushrooms and sauté for 3-5 minutes until tender.

Remove the mushrooms from the skillet and set them aside.

3️⃣ Dredge and Brown the Chicken:

Dredge each piece of chicken in flour, ensuring an even coat.

In the same skillet, melt 2 tablespoons of butter over medium-high heat.

Add two pieces of chicken and cook until browned on one side, flip, and repeat.

Transfer the browned chicken to a plate.

Repeat with the remaining chicken, adding more butter as needed.

4️⃣ Prepare the Sauce:

Stir chicken broth and Marsala wine into the skillet drippings.

Whisk to deglaze the pan and incorporate any browned bits.

Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.

In a small bowl, mix cornstarch and water to form a slurry.

Whisk the slurry into the sauce and simmer for an additional 1-2 minutes until the sauce thickens. Remove from heat.

5️⃣ Assemble the Casserole:

Preheat your oven to 450°F (232°C).

Transfer the chicken breasts to a lightly greased 9×13-inch baking dish, overlapping if necessary.

Evenly spread the sautéed mushrooms over the chicken.

Pour the sauce evenly over the chicken and mushrooms.

Sprinkle mozzarella and Parmesan cheeses over the top.

Top with sliced green onions.

6️⃣ Bake: