Chicken Breasts Lombardy - cooking recipe

Ingredients

2 c. sliced fresh mushrooms
2 Tbsp. butter or margarine, melted
12 chicken breast halves, skinned and boned
1/2 c. all-purpose flour
1/3 c. butter, melted and divided
3/4 c. Marsala wine
1/2 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. shredded Fontina or Mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 c. chopped green onions

Preparation

Saute mushrooms in butter until tender.
Remove from heat and set mushrooms aside.
Cut each chicken breast half in half lengthwise.
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour.
Place 5 to 6 pieces of chicken in 1 to 2 tablespoons butter in a large skillet; cook over medium heat 3 or 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish or other large casserole, overlapping edges.
Repeat procedure with remaining chicken and butter.
Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
Add wine and broth to reserved pan drippings in skillet.
Bring to a boil, simmer 10 minutes, stirring occasionally.
Stir in salt and pepper.
Pour sauce evenly over chicken.
Combine cheeses and green onions; sprinkle over chicken.
Bake, uncovered, at 450\u00b0 for 12 to 14 minutes.
Broil 6 inches from heat 1 to 2 minutes.
Yields 6 to 8 servings.