adapted by There's Always Thyme to Cook
6 boneless, skinless chicken breasts, pounded thin
1/2 cup all-purpose flour
9 to 12 tablespoons butter, divided (I use olive oil)
Salt and pepper
1 1/2 cups sliced mushrooms
3/4 cup Marsala wine
3/4 cup chicken stock
1 cup shredded Italian Fontina, or Mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Dredge chicken lightly in flour.
In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding a little butter each time. Reserve the drippings.
Saute mushrooms in the same pan with a little more butter, and then add chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced and thickened. Spoon sauce over chicken.
Combine Fontina and Parmesan cheeses and sprinkle over chicken. Bake for 10 minutes until chicken is thoroughly cooked.
Place under broiler until cheese has melted and bubbly or in my case usually, extremely browned!