CHICKEN LOMBARDYPrint Recipe
- 6 skinless and boneless chicken breasts
- 8 ounces sliced fresh mushrooms
- 2 tablespoons butter, melted
- ½ cup all-purpose flour
- ⅓ cup butter
- ¾ cup Marsala wine
- ½ cup chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded mozzarella cheese
- ½ cup Parmesan cheese
- 2 greens onions, chopped
Preheat oven to 450 degrees F. Cook mushrooms in 2 tablespoons butter in large skillet over medium-high heat. Stir constantly for about 5 minutes, until tender. Remove from heat, set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten with meat mallet to ⅛ thickness. Coat both sides of chicken in flour. Cook chicken in sets with 1 to 2 tablespoons butter in large skillet over medium heat, 3 to 4 minutes on each side until golden brown. Place chicken in greased 13×9-inch baking dish. Repeat procedure with remaining chicken and butter.
Reserve pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add wine and broth to drippings in skillet. Bring to a boil. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Stir in salt and pepper to taste. Pour sauce over chicken. Combine cheeses with green onions and sprinkle over chicken. Bake uncovered 12 to 14 minutes, until cheeses melt.