Chicken Breasts Lombardy

Ingredients

• 2 cups mushrooms
• 2 tablespoons butter
• 6 boneless skinless chicken breasts
• 1/2 cup flour
• 4 tablespoons butter, divided
• 3/4 cup marsala wine
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded

Directions

1. 1

   Melt 2 tablespoons butter in skillet and then add sliced mushrooms, cooking until just tender. Remove from pan and set aside.

2. 2

   Place each chicken breast between plastic wrap and flatten to 1/4 inch using a meat mallet.

3. 3

   Dredge each breast in flour to lightly coat.

4. 4

   Melt 2 tablespoons butter in same skillet and add half of breasts. Saute until golden about 4 minutes each side.

5. 5

   Repeat with remaining 2 tablespoons of butter and the other 3 breasts.

6. 6

   Place breasts in a lightly greased 9x13 pan. Top with the mushrooms.

7. 7

   To the skillet add the wine and chicken broth. Stir up drippings from pan and bring to a boil. Add the salt and pepper. Decrease heat and simmer, uncovered 8 minutes, stirring occasionally.

8. 8

   Pour sauce over chicken and mushrooms.

9. 9

   Mix the cheeses together and sprinkle on the chicken.

10. 10

    Bake 12-14 minutes at 450 degrees uncovered.