Chicken Lombardy
Description
This is a wonderful dish that you can tailor to make your own. If you would like, omit the butter and use olive oil, use low-fat or fat-free cheeses, remove the wine, or use low-sodium organic broth/stock. It is totally up to you to meet your tastes and
Ingredients
8 oz. packaged sliced fresh mushrooms, cleaned
2 T. butter, melted
6 skinless, boneless chicken breasts
1/2 c. all-purpose flour
1/3 c. butter
3/4 c. Marsala wine
1/2 c. chicken stock
1/2 t. salt
1/8 t. pepper
1/2 c. shredded Mozarella cheese
1/2 c. Parmesan cheese
2 green onions, chopped
Directions
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Preheat oven to 450 degrees.
Cook mushrooms in 2 T. butter in a large non-stick skillet over medium-high heat, stirring constantly, 3-5 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 in. thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1- 2 tablespoons butter in a large non-stick skillet over medium heat 3-4 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. Reserve pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and stock 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 for 12-14 minutes until cheese melts.