1/2 cup flour
1/2 cup butter
1 cup sliced mushrooms
1/2 cup marsala wine
1/3 cup chicken broth
1/2 cup fontina or 1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese
Place chicken between 2 sheets wax paper. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Dredge chicken lightly in flour. Place 4 pieces at a time in 2 tbs of melted butter in a large skillet. Cook over low heat 3 to 4 minutes on each side or until golden brown. Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges. Repeat procedure with remaining chicken, adding 2 tbs. butter, reserve remaining drippings. Sauté mushrooms in the remaining 1/4 cup butter. Sprinkle evenly over chicken. Stir wine& chicken broth into pan drippings in skillet. Simmer 10 minutes stirring occasionally. Spoon sauce evenly over chicken. Bake at 400°F for 10 minutes. Combine cheeses, and sprinkle over chicken. Bake an additional 5 minutes. Serve with rice or your favorite pasta.