Chicken Breast Lombardy

By aggiemom220

Ingredients

• 1 8 oz package sliced fresh mushrooms
• 2 tbs melted butter
• 6 skinnded and boned chicken breast
• 1/2 cup all-purpose flour
• 1/3 cup butter
• 3/4 cup Marsala
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/8 tsp pepper
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 greens onions, chopped

Details

Servings 6
Preparation time 20mins
Cooking time 79mins

Preparation

Step 1

>Cook mushrooms in 2 tbs butter in a large nonstick skillet over medium heat, stirring constantly 3-5 minutes or just until tender. Remove from heat, set aside.
>Cut each chicken breast in half lenghwise. Place chicken between two sheets of heavy plastic; flatten to 1/8 inch thickness using rolling pen or flat side of a meat mallet.
>Dredge chicken in flour. Cook chicken in batches, in 1-2 tbs butter in a large nonstick skillet over medium heat 3-4 minues on each side or until golden. Place chicken in a lightly greased 13 X 9 baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle mushrooms over chicken.
>Add wine and broth to skillet. Bring to boil; reduce heat and simmer stirring occassionally for 10 minutes. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
>Bake uncovered at 450 for 12-14 minutes or until chees melts.
*2/3 c dry white wine plus 2 tbs brandy can be subsituted for Marsala