Chicken Breast Lombardy~Robynne

Chicken Breast Lombardy~Robynne , By www.uniquegiftstips.com .

I have been making this chicken dish for several years and have shared it with family and friends many times. I found this recipe in my Southern Living Cookbook Classics. Enjoy! Disclaimer: I have

Total Time: 30 Minutes, Servings: 10 Servings

Ingredients :

• 1 cfresh mushrooms, sliced
• 2 Tbspbutter, melted
• 8chicken breasts, boneless and skinless
• 1/3 call purpose flour or wondra
• 1/3 cbutter, melted and divided
• 1/2 cmarsala wine
• 1/3 cchicken broth
• 1/4 tspsalt
• 1/8 tsppepper
• 1/2 cshredded fontina or mozzarella cheese
• 1/2 cgrated parmesan cheese
• 1/4 cgreen onions, chopped

Instructions :

• COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
• CUT each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin.
• DREDGE chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
• PLACE chicken in a lightly greased 13 X 9 X 2 inch baking dish, 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; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.
• COMBINE cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.

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