Shelly's Recipe

CHICKEN BREASTS LOMBARDY

Category: Chicken

2 cups sliced fresh mushrooms
2 tbsp butter, melted
12 skinned, boned chicken breast halves
1/2 cup flour
1/2 cup butter, melted and divided
3/4 cup Marsala or 2/3 cup dry white wine plus 2 tbsp brandy
1/2 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 cup shredded mozzarella cheese
1/2 cup parmesan cheese
2 green onions, chopped

Cook mushroom in butter, stirring constantly, just until tender. Remove from heat; set aside.

Cut each chicken breast half in half lengthwise. Place chicken between two sheets of heavy-duty plastic warp; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Place 5-6 pieces in 1-2 tbsp water in a large skillet; cook over medium heat 3-4 minutes on each side or until golden.

Place chicken in a lightly greased 13x9 inch baking dish. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add wine and both to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring constantly. Stir in salt and pepper. Pour sauce over chicken.

Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 450 for 12-14 minutes. Broil 51/2 inch from heat 1-2 minutes or until brown. Serves 6