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Lombardi Chicken
1 lb. skinless, boneless chicken breast halves
3 to 4 T. all-purpose flour
3 T. butter
1 C. sliced fresh mushrooms
1/2 C. dry Marsala wine
1/3 C. chicken broth
1/3 C. shredded mozzarella or fontina cheese
1/3 C. grated parmesan
1/4 C. thinly sliced green onions
Cut each breast half in half lengthwise. Place each piece between two pieces of
clear plastic wrap; pound with flat side of meat mallet until 1/8 inch thick.
Remove plastic wrap. Coat chicken lightly with flour.
In a 12-inch skillet, melt 1 tablespoon of the butter or margarine over medium
heat; add half of the chicken pieces. Cook for 2 minutes on each side. Transfer
to a 2-quart rectangular baking dish. Repeat with another 1 tablespoon butter or
margarine and the remaining chicken pieces; transfer to dish.
Melt the remaining butter or margarine in the skillet. Add the mushrooms. Cook
and stir until tender; add wine, broth and a dash each of salt and pepper. Bring
to boiling; boil gently until mixture is reduced to 1/2 cup including mushrooms
(about 5 minutes). Pour over chicken.
Combine mozzarella and parmesan cheeses and green onions; sprinkle over the
chicken. Bake uncovered in a 375ºF. oven for 20 minutes.
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