Cheesy Chicken Marsala - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. shredded mozzarella cheese
1/4 c. shredded provolone cheese
1/4 c. shredded Asiago cheese
3 Tbsp. oil-packed sun dried tomatoes, drained and chopped
2 Tbsp. fresh parsley, chopped
1/2 tsp. dried oregano
1 Tbsp. olive oil
1 pkg. (10 oz.) mushrooms, sliced
3/4 c. low-sodium chicken broth
1 tsp. all-purpose flour
2 Tbsp. butter or margarine

Preparation

Flatten chicken between 2 sheets of wax paper to 3/4 inch thickness. Sprinkle chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of mixture. Return to oven until cheese is melted and chicken is no longer pink in center; about 5 minutes. Transfer to platter. In large skillet, heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened. Whisk together broth and flour; pour into skillet. Bring to boil; cook, stirring occasionally until thickened, 4-5 minutes. Remove from heat, stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley.