Chicken Breasts Lombardy

• Meat

  • 6 tbsp Chicken breasts

• Produce

  • 2 cup Green onions
  • 1 8 oz packages Mushrooms, fresh

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 7 1/3 tbsp Butter
  • 1/2 cup Mozarella cheese
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 3/4 cup Marsala

Found on myrecipes.com

Description

Directions

• 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. 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. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 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 a 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 to 14 minutes ro until cheese melts.