6 boneless, skinless chicken breasts
1 c. butter
1/2 c. flour
1 1/2 c. fresh mushrooms, finely sliced
1 1/4 c. Marsala wine
1 c. chicken broth
3/4 t. salt
1/4 t. pepper
1 c. shredded mozzarella cheese
1 c. fresh Parmesan cheese
Pound chicken to 1/4 inch thickness. Dredge chicken in flour and then sauté in 1/2 c. melted butter, 3-4 minutes per side. Place chicken breasts in a lined 9 X 13 inch baking dish, overlapping edges. In separate sauce pan, sauté mushrooms in remaining 1/2 c. butter until tender. Then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper spoon sauce over chicken. Cool completely, then freeze using foil and plastic wrap method.
On the serving day, place chicken in original baking dish and thaw completely (I’d leave it overnight in the refrigerator to do this). Bake chicken at 450 degrees for 12-15 minutes. Sprinkle Parmesan and mozzarella cheeses over chicken and broil on high heat for 1-2 minutes, until cheeses are lightly browned. From Don’t Panic More Dinner’s in the Freezer.