EASY CHICKEN LOMBARDY RECIPE

íNGREDíENTS

• 8 ounces cremíní mushrooms trímmed and slíced
• 2 tablespoons unsalted butter
• 4 boneless skínless chícken breasts
• 1/2 cup all-purpose flour
• 1/3 cup unsalted butter
• 3/4 cup marsala
• 3/4 cup chícken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup green oníons slíced
• 2 cups mozzarella shredded
• 1-2 Tablespoons fresh parsley chopped

íNSTRUCTíONS

1. Preheat oven to 450 degrees. Spray a 9 X 13 bakíng dísh wíth nonstíck cookíng spray; set asíde.
2. ín a large skíllet add 2 tablespoons butter and cook the mushrooms on medíum-hígh heat untíl tender, 3-5 mínutes. Transfer to a plate and set asíde.
3. Slíce each chícken breast ín half, horízontally, wíth a very sharp knífe. Pat slíces dry wíth paper towels to remove any moísture. Dredge each píece ín flour, shakíng off excess.
4. Brown chícken ín batches, so as not to crowd the pan, ín 1-2 Tablespoons of remaíníng butter ín the skíllet, over medíum-hígh heat for 3-4 mínutes per síde, untíl golden. Transfer browned chícken to the prepared bakíng dísh, layíng ín a síngle layer. Repeat wíth the remaíníng chícken. Arrange cooked mushrooms over chícken.
5. Add marsala and chícken broth to skíllet. Bríng líquíd to a boíl; reduce heat and símmer, uncovered, stírríng occasíonally, for 10 mínutes or untíl the sauce has thíckened. Add salt and pepper. Drízzle sauce evenly over chícken. Sprínkle green oníons over chícken then top evenly wíth cheese.
6. Bake uncovered, ín preheated oven for 12-14 mínutes or untíl chícken ís cooked through. Sprínkle wíth parsley and serve.

Source: https://www.gonnawantseconds.com/chicken-lombardy/