Chicken Breasts Lombardy
- 8 chicken breast halves, skinned and boned
- 1/2 c. all-purpose flour
- 1/2 c. butter or margarine, melted and divided
- 1 c. sliced mushrooms
- 1/2 c. Marsala wine
- 1/3 c. chicken broth
- 1/2 c. shredded Fontina or mozzarella cheese
- 1/2 c. grated Parmesan cheese
- Place chicken between 2 sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Dredge chicken lightly in flour. Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish, overlapping edges. Repeat procedure with remaining chicken, adding 2 tablespoons butter. Reserve drippings. Saute mushrooms in remaining 1/4 cup butter; sprinkle evenly over chicken. Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Spoon sauce evenly over chicken. Bake at 400u0b0 for 10 minutes. Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes.
chicken, allpurpose, butter, mushrooms, marsala wine, chicken broth, mozzarella cheese, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=98107 (may not work)