Chicken Breast 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 Fontina or Mozzarella cheese
1/2 c. grated Parmesan cheese

Preparation

Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Dredge chicken lightly with flour.
Place 4 pieces at a time in 2 tablespoons melted butter or margarine in a large skillet. Cook over low heat 3 or 4 minutes on each side or until golden brown.
Place chicken in a greased 13 x 9 x 2-inch baking dish, overlapping edges.
Sprinkle 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 tender; drain.
Sprinkle evenly over chicken.