Here's an awesome recipe for chicken lombardy that was shared on my FB page! I couldn't wait to share it here after making it myself last night.

8 oz package(s) sliced fresh mushrooms

2 tablespoon(s) butter melted

6 chicken breasts

1/2 cup(s) all-purpose flour

1/3 cup(s) butter

3/4 cup(s) marsalaChicken Lombardy-chix-lombardy.jpg

1/2 cup(s) chicken broth

1/2 teaspoon(s) salt

1/8 teaspoon(s) pepper

1/2 cup(s) shredded mozarella cheese

1/2 cup(s) parmesan cheese

2 green onions chopped

Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 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 inch thickness, using a meat mallet or rolling pin.

Roll the chicken pieces in flour. Melt butter in a frying pan, brown the chicken on both sides & cook about halfway. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth 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, at 450 degrees for 12 to 14 minutes until cheese melts.

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Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.

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