CHICKEN LOMBARDY


This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You’ll Need

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

How to Make It

Cook mushrooms in 2 tbsp butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender.
Remove from heat; set aside.
Cut each chicken breast in half lengthwise.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour.
Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges.
Repeat procedure with remaining chicken and butter.
Reserving pan drippings in skillet.
Sprinkle mushrooms evenly over chicken.
Add broth to skillet.
Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in salt and pepper. Pour sauce over chicken.
Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.