Chicken Lombardy

• 3 tbsp Butter
• 1 tbsp olive oil, extra virgin
• 4 Boneless, skinless chicken breast(pounded thin)
• 1 lb. Mushrooms (I like Baby Portabellas)
• 1/4 cup Chicken broth
• 1/4 cup Marsala wine
• 1 cup Shredded mozzarella (I use marinated capatella)
• 1/4 cup Grated parmesan cheese
• 1 cup Provolone cheese

1. Pound chicken breast till about 1/4 inch thick.
2. Season with salt, pepper, garlic powder and italian seasoning.
3. Dredge in flour and cook in 1Tbl butter and 1 Tbl olive oil over medium heat till lightly golden brown.
4. Remove and drain on paper towel or rack
5. In same pan you cooked chicken in, add the other 2 Tbls.
6. of butter and saute mushrooms till tender.
7. Sprinkle with about a tsp.
8. of flour and stir letting cook 1 to 2 more minutes.
9. Add wine and broth to pan and scrape all the goodies up from the bottom and bring to light boil.
10. Reduce heat to med/low and reduce liquid by a little less then half.
11. Place chicken back into pan (if oven safe you can bake everything in the same pan) or place chicken in baking dish and pour the reduced sauce over the chicken.
12. Top with cheeses and bake in oven 350F till cheese is melted and all gooey, bubbly and golden.

butter, olive oil, chicken, mushrooms, chicken broth, marsala wine, mozzarella, parmesan cheese, provolone cheese

Taken from cookpad.com/us/recipes/351207-chicken-lombardy (may not work)