Chicken Breasts Lombardy
|Chicken breast halves||8 , skinned and boned|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted and divided|
|Sliced mushrooms||1 Cup (16 tbs)|
|Marsala wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Shredded cheese||1⁄2 Cup (8 tbs) (Fontina Or Mozzarella)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Place chicken between 2 sheets of wax paper; 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 in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown.
Place chicken in a lightly greased 13 x 9 x 2 inch baking dish, overlapping edges.
Repeat procedure with remaining chicken, adding 2 tablespoons butter.
Saute mushrooms in remaining 1/4 cup butter.
Sprinkle evenly over chicken.
Stir wine and chicken broth into pan drippings in skillet.
Simmer 10 minutes, stirring occasionally.
Spoon sauce evenly over chicken.
Bake at 400° for 10 minutes.
Combine cheeses, and sprinkle over chicken.
Bake an additional 5 minutes.