Chicken Lombardy

I made this chicken over the weekend. I must say, it's probably one of my all time favorite chicken recipes! It was so amazing. My husband couldn't get enough of it! Here's how to make it! I hope you enjoy it as much as we did.

Start out by covering the chicken breasts with wax paper, and pound them with a meat mallet until they are about 1/8 inch thick. Then dredge in flour.

In a large skillet heat butter. Cook chicken breast until they are a nice golden color on both sides.

In a separate skillet, cook mushrooms in butter until they are tender. Set aside.

Place chicken in a greased 13x9 baking dish. Sprinkle mushrooms over chicken.

Add wine and chicken broth to pan drippings, stirring constantly. Bring to a boil.

Pour sauce over chicken and mushrooms.

Combine cheeses and green onions. Sprinkle over the top of chicken.

Now it's ready for the oven! Bake for about 25 minutes.

Chicken Lombardy

Ingredients:

• 1 cup Fresh Mushrooms, sliced
• 2 tablespoons margarine or butter,melted
• 4 skinned and boned chicken breast halves
• 1/2 cup all purpose flour
• 1/3 cup margarine or butter, melted and divided
• 1/2 cup Marsala cooking wine
• 1/3 cup chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded Fontina or mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup green onions

Directions:

Cook mushrooms in 2 T. butter slowly and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet. Dredge each chicken in flour and brown each side over medium heat until golden, about 3-4 minutes in butter. Place chicken in lightly greased 9x13-inch baking dish. Reserve pan drippings in skillet. Sprinkle mushrooms over chicken. Add cooking wine and broth to pan drippings. Bring to a boil and simmer, uncovered, 8 minutes. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 for 25 minutes.