Chicken Breasts Lombardy

Wonderful chicken dish and favorite of many customers. This can be prepared in advance and baked for a bit longer than recipe states, especially if it has been refrigerated.

Chicken Breasts Lombardy

2 cups sliced fresh mushrooms                                          1 cup Marsala wine

2 T butter                                                                         3/4 cup chicken broth

8 skinned and boned breast halves                                   1/2 t. salt /1/4 t. pepper

1/2 cup flour                                                                     1 cup shredded mozzarella

1/2 cup butter melted and divided                                      1/2 cup grated Parmesan cheese

3 green onions, chopped

Cook mushrooms in 2 T butter in a large skillet, stirring until tender.  Remove from heat and set aside.

Place each chicken breasts between two sheets of wax paper; flatter to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour, salt and pepper.  Place as many breasts as will fit in 1-2 T butter in the same skillet that the mushrooms were cooked and cook over medium heat 3-4 minutes on each side until golden and done.  Place cooked chicken in a lightly greased 13x9 baking dish.  Repeat procedure with remaining breasts and adding butter as necessary.  Reserve pan drippings in skillet.  Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet.  Bring to a boil; reduce heat, and simmer uncovered 10 minutes, stirring occasionally.  Stir in salt and pepper. Pour sauce over chicken.  Combine cheeses and green onions; sprinkle over chicken.

At this point, you may choose to refrigerate and bake later.  If so, cover for the first 15 minutes, remove foil and contine to bake until cheeses are melted.  Then put under broiler for 1 minute.

Bake uncovered at 450 for 15 minutes.  Broil 5 inches from heat 1-2 minutes or until browned.