6 whole chicken breasts, boned, skinned and quartered
1/2 c. all-purpose flour
1 c. butter, divided
Salt and pepper
1 1/2 c. sliced mushrooms
3/4 c. Marsala wine (or dry white wine)
1/2 c. chicken stock
1/2 c. (2 oz.) shredded Fontina or Mozzarella cheese
1/2 c. grated Parmesan cheese

Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/8 inch thickness using a meat mallet or rolling pin. Dredge chicken lightly with flour. Place 4 pieces at a time in 2 tablespoons 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 greased 13x9x2 inch baking dish, overlapping edges; sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 tablespoons butter to skillet each time, reserve drippings in skillet.

Saute mushrooms in 1/4 cup butter until tender; drain. Sprinkle evenly over chicken.

Stir wine and chicken stock into drippings in skillet. Simmer 10 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Spoon about 1/3 of sauce evenly over chicken; reserve remaining sauce.

Combine cheese and sprinkle over chicken. Bake at 450 degrees for 10 to 12 minutes. Place under broiler 1 to 2 minutes or until lightly browned. Serve with reserved sauce. Yield: 8 servings.