Step 1

Preheat the oven to 400 F.

Step 2

Butterfly the chicken breasts, then cut them in half, creating 4 pieces total.

Step 3

Season both sides of the chicken breasts with salt and pepper.

Step 4

Fill a plate with the flour. Lightly coat both sides of each chicken in flour, shaking off any excess.

Step 5

In an oven-safe pan, add the olive oil and butter over medium-high heat.

Step 6

Sear the dredged chicken on both sides, just until lightly golden brown (about 1 minute per side), then remove from the pan and set aside.

Step 7

Add the mushrooms and garlic to the pan.

Step 8

Saute until the mushrooms are browned.

Step 9

Add the Marsala wine and chicken broth.

Step 10

Simmer until the sauce reduces by a third, about 5 minutes. Taste, and add more salt and pepper if needed.

Step 11

Turn the heat off, and add the chicken back to the pan.

Step 12

Top the chicken with fontina, Parmesan, and scallions.

Step 13

Bake for 10 to 15 minutes or until the cheese has melted, ensuring the chicken reaches an internal temperature of 165 F. Garnish the chicken with minced parsley before serving.