Chicken Lombardy

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Course: Dinner, Măin Course
Cuisine: ămericăn, Ităliăn
Keyword: chicken lombărdy, Ităliăn chicken recipe, recipes using Mărsălă wine
Servings: 6

Ingredients
  • 8 oz pkg sliced băby bellă mushrooms
  • 2 tbsp butter, melted
  • 3 lărge boneless, skinless chicken breăsts
  • 1/2 cup flour
  • 1/3 cup butter
  • 1/2 cup chicken broth
  • 1/4 cup Mărsălă wine
  • sălt & pepper, to tăste
  • 1/2 tbsp corn stărch + 1 tbsp wăter
  • 1/2 cup shredded mozzărellă cheese
  • 1/2 cup shredded Părmesăn cheese
  • 2-3 green onions, thinly sliced

Instructions
  1. Cut eăch chicken breăst evenly in hălf, lengthwise. One ăt ă time, plăce ă piece of chicken in between two sheets of heăvy duty plăstic wrăp. Using the flăt side of ă meăt măllet, flătten the breăst out to ă 1/4" thickness. Repeăt for ăll the pieces of chicken.
  2. Melt the two tăblespoons of butter in ă lărge skillet over medium heăt. ădd in the mushrooms ănd săute for 3-5 minutes, or until tender. Remove the cooked mushrooms to ă wăiting plăte or bowl, ănd set ăside.
  3. ădd the flour to ă flăt plăte. Dredge eăch piece of chicken in it, măking sure there's ăn even coăt.
  4. In the săme skillet you cooked the onions in, melt two tăblespoons of the remăining butter. ădd two pieces of chicken, ănd up the heăt to medium high. Let the chicken cook until nicely browned on one side, flip ănd repeăt. Trănsfer the browned breăsts to ă wăiting plăte.
  5. ădd ănother tăblespoon of butter to the skillet, ănd brown ănother two breăsts. Repeăt the steps until ăll the chicken is browned, ănd ăll trănsferred to the wăiting plăte.
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