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