Directions:

1️⃣ Prep the Chicken:

• Slice each chicken breast in half lengthwise.
• Flatten to 1/4″ thickness between plastic wrap using a meat mallet.

2️⃣ Cook the Mushrooms:

• In a skillet, melt 2 tbsp butter 🧈 over medium heat.
• Sauté mushrooms 🍄 for 3–5 minutes until tender. Remove and set aside.

3️⃣ Dredge & Brown the Chicken:

• Coat chicken pieces in flour 🌾.
• In the same skillet, melt 2 tbsp butter 🧈 and cook chicken 🍗 until golden on both sides.
• Repeat for all pieces, adding butter as needed.

4️⃣ Prepare the Sauce:

• In the skillet, stir in chicken broth 🍲 and Marsala wine 🍷.
• Season with salt and pepper 🧂.
• Simmer for 5 minutes, stirring to deglaze the pan.

5️⃣ Thicken the Sauce:

• Mix corn starch 🌟 with water 💧 to create a slurry.
• Whisk the slurry into the sauce and simmer until thickened.

6️⃣ Assemble the Casserole:

• Preheat oven to 450°F (232°C) 🔥.
• Place chicken in a greased baking dish.
• Top with sautéed mushrooms 🍄 and pour sauce over the chicken.
• Sprinkle mozzarella and Parmesan cheese 🧀 on top, finishing with green onions 🌿.

7️⃣ Bake:

• Bake for 15–20 minutes, until cheese is melted and bubbly.