CHIKEN LOMBARDY

YOU’LL NEED:

8 Oz pkg(s) sliced fresh mushrooms
2 Tbsp. (s) butter melted
6 Skinned and boned chicken breasts
1/2 C.(s) all-purpose flour
1/3 C.(s) butter
1/2 C.(s) chicken broth
1/2 Tsp. (s) salt
1/8 Tsp.(s) pepper
1/2 C.(s) shredded mozarella cheese
1/2 C.(s) parmesan chee

HOW TO MAKE:

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

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