Chicken Lombardy

• 8 oz sliced mushrooms
• 2 tbsp melted butter
• 6 boneless/skinless checked breasts
• 1/2 cup ap flour
• 1/3 cup butter
• 3/4 cup Marsala wine
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup mozzarella cheese
• 1/2 cup parmesan cheese
• 3 chopped green onions

1. Cook mushrooms in 2 tablespoons butter over med/high heat until tender.
2. Stirring continously.
3. Remove from heat & pan.
4. Set aside.
5. Cut chicken breasts in half, lengthwise.
6. Flatten to 1/8" with meat mallet or rolling pin.
7. Dredge chicken in flour.
8. Cook chicken in batches in same pan as mushrooms until golden brown.
9. 2-3 min each side on med/high heat.
10. Place chicken in 9x13 baking pan, over lapping edges.
11. Add wine & chicken broth in pan.
12. Bring to a boil.
13. Reduce heat & simmer for 10 min, stirring occasionally.
14. Add salt & pepper.
15. Combine mushrooms & green onions, sprinkle over top of chicken.
16. Pour the sauce evenly over entire baking pan.
17. Sprinkle mozzarella cheese over pan.
18. Bake uncovered at 450 for 12-14 min or until cheese is melted.

mushrooms, butter, flour, butter, marsala wine, chicken broth, salt, black pepper, mozzarella cheese, parmesan cheese, green onions

Taken from cookpad.com/us/recipes/357419-chicken-lombardy (may not work)