Chicken Breasts Lombardy
- 1 cup sliced fresh mushrooms
- 2 tbsp. butter, melted
- 8 skinned and boned chicken breast halves
- 1⁄3 cup flour
- 1⁄3 cup butter or margarine, melted
- ½ cup Marsala wine
- 1⁄3 cup chicken broth
- ¼ tsp. salt
- 1/8 tsp. pepper
- ½ cup shredded fontina or mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped green onions
Instructions: Cook mushrooms in 2 tbsp. butter in a large skillet until tender and set aside. Cut each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tbsps. butter in large skillet; cook over medium heat 3 to 4 minutes 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 reserved mushrooms over chicken. Add wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer, uncovered 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered at 375 degrees for 20 minutes. Broil 6 inches from heat 1 to 2 minutes or until lightly browned.