Instructions

• Preheat the oven to 400°F and make sure you have an oven‑proof skillet ready.
• Pat the chicken cutlets dry if desired, then season both sides of the 4 cutlets (2 large breasts cut in half lengthwise) with salt, pepper, and the 1/2 teaspoon garlic powder.
• Spread the flour on a plate or shallow dish and dredge each seasoned cutlet in the flour, shaking off any excess.
• Heat 1 tablespoon olive oil and 1 tablespoon of the butter in the oven‑proof skillet over medium‑high heat until the oil shimmers.
• Add the floured chicken to the hot skillet and cook 4–5 minutes per side, until each side is golden brown. Transfer the chicken to a plate and set aside.
• Add the remaining butter (the other 2 tablespoons) to the skillet and let it melt. Add the sliced cremini mushrooms and sauté, stirring occasionally, until the mushrooms are nicely browned, about 5–6 minutes.
• Pour 1/2 cup marsala and 1/4 cup chicken broth into the skillet, scraping up any browned bits from the bottom, and let the liquid bubble and reduce for about 1 minute.
• Return the chicken to the skillet, spooning some of the sauce and mushrooms over the pieces, and let it cook in the sauce for about 1 minute.
• Remove the skillet from the heat. Sprinkle the 1 cup shredded mozzarella evenly over the chicken (concentrate on the chicken if you prefer) and then sprinkle the chopped scallions on top.
• Transfer the skillet to the preheated oven and bake for 7 minutes, until the cheese is melted and the chicken is heated through. If you want the cheese browned, broil for a minute or two at the end—watch closely. Serve immediately.