Chicken Lombardi

• INGREDIENTS
• 8 boneless skinless chicken breast halves
• 1/2 cup flour
• 1/2 cup butter
• 1 cup sliced mushrooms
• 1/2 cup marsala wine
• 1/3 cup chicken broth
• 1/2 cup fontina or 1/2 cup mozzarella cheese
• 1/2 cup grated parmesan cheese

1. Place chicken between 2 sheets wax paper.
2. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
3. Dredge chicken lightly in flour.
4. Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
5. Cook over low heat 3 to 4 minutes on each side or until golden brown.
6. Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
7. Repeat procedure with remaining chicken, adding 2 tbs.
8. butter, reserve remaining drippings.
9. Sauté mushrooms in the remaining 1/4 cup butter.
10. Sprinkle evenly over chicken.
11. Stir wine& chicken broth into pan drippings in skillet.
12. Simmer 10 minutes stirring occasionally.
13. Spoon sauce evenly over chicken.
14. Bake at 400°F for 10 minutes.
15. Combine cheeses, and sprinkle over chicken.

Before

After

Greek Pasta Salad

I saw this recipe on Facebook from a high school friend who is now a caterer.  She often has access to fresh organics that I don't, so I modified her recipe a bit.  She uses: 

Tripolini Pasta, Kalamata Olives, Baby Greens, Feta, and Cherry Tomatoes with fresh basil, and homemade Balsamic Vinagraitte. Her salad looked like this:

Tripolini is a very small, bowtie-shaped-with-rounded-edges pasta that I just couldn't locate here, even in our Italian Market. 

By the way... HERE is an awesome visual pasta dictionary for you!

 I then opted for whole grain rotini, but any small sized pasta would do.  Also, baby greens pre-prepared are hard to find, and I missed our Farmer's Market this week, so that was out. I opted for baby spinach.  

The cherry tomatoes at the store were far too big, so I got grape tomatoes and even cut those down, and I used a pre-sliced marinated kalamata olive instead. 

And since I was out of Feta, I am opting to use the leftover crumbly Cotijo cheese I have in my fridge. 

Additionally, I used italian dressing, but I think I'll add some Balsamic to it when I give it a toss and add the cheese before serving.

This is my picture of the salad as I tossed it before refrigeration.  I will give it the cheese/balsamic treatment before serving: