This is the original recipe but you can make it your way. Using oil instead of butter and lower fat cheeses and more veggies! Enjoy!
Author: Francesca Kotomski
Recipe type: Entree
Serves: 6
Ingredients
Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
½ cup(s) all-purpose flour
⅓ cup(s) butter
¾ cup(s) Marsala
½ cup(s) chicken broth
½ teaspoon(s) salt,
⅛ teaspoon(s) pepper
½ cup(s) shredded mozzarella cheese
½ cup(s) Parmesan cheese
2 green onions chopped
Instructions
Preparation:
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 ⅛ 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 until cheese melts.
Recipe by Francesca Kotomski at https://francescakotomski.com/healthy-recipe/healthy-recipe-chicken-lombardy/