I made this on Christmas Day - it was tasty and celebratory.
Chicken Lombardy8 oz. fresh mushrooms, sliced
2 Tbsp. melted butter
6 chicken breasts (I used 10 4 oz. size Schwans breasts)
½ cup all purpose flour
⅓ cup butter
¾ cup Marsala
½ cup chicken broth
½ tsp. salt
⅛ tsp. pepper
½ cup shredded mozzarella cheese
½ cup parmesan cheese
2 green onions, chopped (optional)
Cook mushrooms in 2 Tbsp. butter in a large skillet over medium high heat, stirring constantly - 3-5 minutes or just until tender. Remove from heat and set aside.
Cut each chicken breast in half lengthwise. Flatten if needed (I didn't do this with the Schwans breasts.)
Roll the chicken in flour. Melt butter in frying pan and brown the chicken on both sides, cooking about halfway through. Place chicken in a lightly greased 9x13 baking dish, overlapping edges if need be. Reserve the pan drippings. Sprinkle the sautéed mushrooms over the chicken. Add wine and broth to the skillet and bring to a boil. Then reduce heat and simmer, uncovered, for about 10 minutes, stirring constantly. Add salt and pepper.
Pour sauce over chicken. Combine cheeses and green onions and sprinkle over chicken. Bake uncovered at 450 degrees for 12 to 14 minutes until cheese melts.
We served with mashed potatoes and broccoli.