CHICKEN BREAST LOMBARDY~ROBYNNE

Chicken Breast Lombardy~Robynne image

Provided by Robynne Glenn

Categories Chicken

Time 1h

Number Of Ingredients 13

1 c fresh mushrooms, sliced
2 Tbsp butter, melted
8 chicken breasts, boneless and skinless
1/3 c all purpose flour or wondra
1/3 c butter, melted and divided
1/2 c marsala wine
1/3 c chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 c shredded fontina or mozzarella cheese
1/2 c grated parmesan cheese
1/4 c green onions, chopped
***note: this recipe does not call for garlic, but i add granulated garlic to my chicken breasts before dredging in flour.

Steps:

1. COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
2. CUT each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin.
3. DREDGE chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
4. PLACE chicken in a lightly greased 13 X 9 X 2 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
5. 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.
6. COMBINE cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.