This is a fabulous chicken dish and can be easily changed to suit your needs. If you want to lighten it up with oil instead of butter or change out the wine, go ahead. I used white wine instead of Marsala because that is what I had and it was delish. I think it's going to be one of my favorite chicken dishes.
Preheat oven to 450 degrees.
8 oz package sliced fresh mushrooms
3 tablespoons butter
6 boneless and skinless chicken breasts
1/2 cup all purpose flour
3/4 cup Marsala wine or other white wine
1/2 cup chicken broth
1/2 cup shredded mozzarella cheese
1/2 cup fresh grated parmesan cheese
2 green onions thinly sliced on an angle
Melt 2 tablespoons butter in small frying pan and saute and brown mushrooms over medium heat 3 to 5 minutes or just until tender and set aside.
Cut each chicken breast in half lengthwise. Place each breast (one at a time) in a gallon zip lock bag and flatten to 1/8 inch thickness, using a meat mallet.
Dredge chicken pieces in flour and shake off. Using a large nonstick skillet over medium heat, brown breasts 3 to 4 minutes on each side or until golden.
Spray 13 x 9 baking dish, place breasts overlapping edges, in pan. Save any drippings in skillet.
Sprinkle browned mushrooms over chicken.
Add wine and chicken broth to large skillet you browned chicken in. Bring to a boil, reduce heat and simmer, uncovered for 10 minutes, stirring occasionally. Pour over chicken.
Combine cheeses and green onions and sprinkle evenly over chicken.
Bake uncovered, at 450 degrees for 15 minutes until cheese melts. Make sure chicken has clear running juices and then enjoy.