Ingredients
- 4 Chicken Breast Filets
- 1 Tbsp. Butter or olive oil
- 1 Tbsp. All-purpose flour
- 8 oz. Mushrooms sliced (button or cremini)
- ¾ cup Marsala wine
- ½ cup Chicken stock
- 2 oz. Fontina cheese shredded
- 2 oz. Parmesan cheese grated
Instructions
- Preheat oven to 400˚F. Arrange chicken breast filets on a half sheet pan.
- Add butter or olive oil to a medium-sized skillet and cook over medium heat until mushrooms are tender and lightly browned, 5-6 minutes. Add flour and cook for another minute.
- Add marsala and chicken stock to pan. Bring to a simmer and reduce slightly until thickened, 2-3 minutes.
- Pour mushroom sauce over arranged chicken breasts and top with mixture of Fontina and Parmesan cheese.
- Place sheet pan in oven until cheese is melted and chicken is warmed through, about 7-8 minutes.
