Chicken Breasts Lombardy

A friend of mine brought me 2 sacks of cookbooks that she was getting rid of, knowing how I love to look through them, she immediately called me to see if I wanted them…one of those was Five Star Recipes from Southern Living which has a picture with each recipe. This one caught by eye and cannot wait to get back in town to make it.

2 cups sliced fresh mushrooms

2 tables butter, melted

6 skinned and boned chicken breast halves

1/2 cup flour

1/3 cup butter, melted and divided

3/4 cup Marsala or any white wine

1/2 cup chicken broth

1/2 teas salt

1/2 teas pepper

1/2 cup ( 2 oz) shredded mozzarella cheese

1/4 cup chopped green onions

Cook mushrooms in 2 tables butter in a large skillet, stirring constantly, just until tender. Remove from heat; set aside.

Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper.; flatten to 1/8″ thickness, using a mat mallet or rolling pin. I prefer to cut each piece into smaller pieces.

Dredge chicken pieces in flour. Place 5-6 pieces of chicken in 1 to 2 tables butter in a large skillet; cook over medium heat 3-4 min on each side or until golden. Place chicken in a lightly greased 13x9x2 inch baking dish or other large casserole dish. repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat and simmer, uncovered, 10 min, stirring occasionally. Stir in salt and pepper. pour sauce over chicken. Combine cheese and green onions; sprinkle over chicken.

Bake uncovered at 450 for 12-14 min. Broil 6″ from heat (if you have electric oven, allow door to be partially opened), 1-2 min or until browned.

Serves 6-8

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