Chicken Lombardy
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) Marsala Wine, dry
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) Parmesan cheese
2 green onions chopped
1 Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
2 Cut each chicken breast 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.
3 Roll the chicken pieces in flour. Melt butter in a frying pan, brown the chicken on both sides & cook about halfway. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges.
4 Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
5 Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper.
6 Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
7 Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
* Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.
