Chicken Breasts Lombardy - cooking recipe

Ingredients

6 whole chicken breasts, boned, skinned and quartered
1/2 c. all-purpose flour
1 c. butter or margarine, divided
salt and pepper
1 1/2 c. sliced mushrooms
3/4 c. Marsala wine
1/2 c. chicken stock
1/2 c. (2 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Preparation

Place each piece of chicken between
2\tsheets\tof
wax paper and flatten to 1/8-inch thickness,\tusing meat mallet or rolling pin.
Dredge chicken lightly
with
flour.
Place\t4 pieces at a time in 2 tablespoons melted
butter
in
a
large skillet; cook over low heat 3 to 4
minutes
on
each
time or until golden brown.
Place chicken in greased 13
x 9 x 2-inch baking dish, overlapping edges.\tSprinkle with salt and pepper to taste. Repeat procedure with
remaining
chicken, adding 2 tablespoons butter to skillet each time.
Reserve drippings in skillet. Saute mushrooms in 1/4
cup
butter
until\ttender; drain. Sprinkle evenly over chicken.
Stir
wine
and chicken stock into drippings.\tSimmer 10 minutes, stirring occasionally.
Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.
Spoon 1/3 of sauce evenly over
chicken.
Reserve
remaining\tsauce. Combine cheese and sprinkle over chicken.
Bake at 450\u00b0 for 10 to
12\tminutes. Place under broiler 1
to
2
minutes
until lightly
brown. Serve with reserved
sauce.
Yield:
8
servings.