Directions

1. Take chicken breasts and place between two sheets of plastic wrap. Using a rolling pin or meat mallet, pound until thin. Heat butter and olive oil over medium high heat. Season breasts with salt and pepper and brown in butter/oil mixture until golden brown on both sides.
2. Once browned, dice into 1" squares and set aside.
3. Add button mushrooms to the pan that you cooked the chicken in. Add 2 Tbsp butter and cook over medium high heat for five minutes. Remove mushrooms from pan and set aside.
4. Place spinach and garlic in the same pan and sauté for three to four minutes over medium high heat until wilted. Remove from pan and set aside.
5. Add Marsala wine, beef stock and 1 1/2 Tbsp butter. Cook for 15 minutes until reduced by half. Remove from heat and set aside.
6. In a large mixing bowl, combine ricotta, Parmesan cheese, half of the mozzarella, eggs, salt, and pepper. Stir well to combine.
7. In a 9x13 baker, place one layer of lasagne noodles on the bottom of baker. Spread 1/2 of ricotta mixture over top.
8. Layer wilted spinach over top the ricotta layer and cover with another layer of lasagne sheets.
9. Place diced chicken over the lasagna sheets along with the mushrooms and top with another layer of ricotta filling.
10. Place final layer of noodles over top and top with remaining mozzarella. Pour Marsala reduction over top and top with oregano.
11. Bake in a 350º oven for one hour.