Chicken Lombardy
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 8 oz package | fresh sliced mushrooms |
| 2 tablespoons | melted butter |
| 6 | skinned and boned chicken breasts |
| 1/2 cup | all purpose flour |
| 1/3 cup | butter |
| 3/4 cup | Marsala wine |
| 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 |
Prep:
Cook mushrooms in 2 tbs butter in a large nonstick skillet over medium high heat, stirring constantly, 3-5 minutes or just until tender. Remove from heat and set
Cut each chicken breast in half lengthwise. Place chicken pieces between 2 sheets of heavy duty plastic wrap; flatten to 1/8 inch thickness., using a meat mallet or rolling pan
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstop con killer over medium high heat 3-4 minutes on each side or until golden . Place chicken in a lightly greased 13x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken
Add wine and broth to skillet. Bring to 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.
Bake uncovered at 450 degrees for 12-14 minutes until cheese melts.
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