Ingredients: |
Ingredients: Chicken:
4 boneless, skinless chicken breast halves, about 1 1/2 lbs.
1/2 tsp. salt
1/4 ts. pepper
1/4 cup shredded mozzarella cheese
1/4 cup shredded provolone cheese
1/4 cup shredded Asiago cheese
3 tbsp. chopped, draied, oil-packed sun-dried tomatoes
2 tbsp. chopped fresh parsley
1/2 tsp. oregano
1 tbsp. olive oil
10 oz. baby potobello mushrooms,sliced
3/4 cup chicken broth
1/3cup dry marsala wine
1 tsp. flour
2tbsp. butter
Potatoes:
2 tbsp. butter
2 garlic cloves, minced
2 1/4 cups milk
1/4 tsp. salt
5 cups frozen mashed pottoes from 1 pkg. (22 oz.)
2 tbsp. grated Parmesan cheese
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Directions: |
Directions:Preheat oven to 375º. Place chicken between 2 sheets waxed paper. With flat side of meat mallet or heavy can covered with foil, pound each piece to 3/4 " thickness.
Sprinkle chcken with salt and pepper. Place on jelly roll pan. Bake 15 minutes. Tur chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinke each piece wth 1/4 of cheese mixture,return to oven until cheese is melted and chicken is no longer pink in center about 5 minutes. Transfer to platter.
While chicken in cooking make sauce. In large nonstick skillet heat oil over medium heat. Add mushrooms; cook, stirring occaionally, until softened, 4 minutes. Whisk together broth, wine 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, if desired.
Potatoes: In pot over low heat, melt butter. Add garlc; cook until softened, 1 minute. Add milk and salt; bring to boil. Stir in potatoes. Cook, stirring frequently, until cooked, 5 minutes. Stir in Parmesan. Remove fromheat. Cover; let stand until thickened to desired consistency, 1-2 minutes. Serve with chicken. |
This recipe for Cheesy Chicken Marsala with Garlic-Parmesan Potatoes is from