CHICKEN LOMBARDY...IT'S WHAT'S FOR DINNER!

Is it possible to have a five-star dinner

at your own dining table?

You bet it is!

Chicken Lombardy has been a favorite

of ours for some time now

and

it has been brought back by popular request!

This is the darling's all -time favorite

and one of my sweetest

reader's asked if I would share this recipe!

I hope you love it as much as we do! 

This one's for you Jennifer!

It's the weekend y'all!

CHICKEN LOMBARDY

 8 oz. packages sliced fresh mushrooms

2 tablespoons butter melted

6 skinned and boned chicken breasts

1/2 cup all-purpose flour

1/3 cup butter

3/4 cup Marsala

1/2 cup chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup shredded mozzarella cheese

1/2 cup 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.

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. 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 or until cheese melts.