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chicken lombardy yummy


9 oz package(s) sliced fresh mushrooms
3 tablespoon(s) butter melted
5 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/3 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
3 green onions chopped


cook mushrooms in 3 tablespoons butter in a large nonstick skillet over medium high heat stirring constantly 4 to 6 minutes or just until tender remove from heat set aside
cut each chicken breast in half lengthwise place chicken between 3 sheets of heavy duty plastic wrap flatten to 1/8 inch thickness using a meat mallet or rolling pin
dredge chicken pieces in flour cook chicken in batches in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 4 to 6 minutes on each side or until golden place chicken in a lightly greased 13 x 10 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 a boil reduce heat and simmer uncovered 15 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 to 15 minutes until cheese melts