Chicken Breasts Lombardy

1 cup sliced fresh mushrooms
2 tbls. butter, melted
8 chicken breast halves
1/3 cup flour
1/3 cup butter
3/4 cup Marsala wine
2/3 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions

Cook mushrooms in 2 tbls. butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.

Cut each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy duty plastic wrap or wax paper; flatten to 1/8 inch thickness using a meat mallet or rolling pin.

Dredge chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tbls. butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.

Place chicken in a lightly greased 9 x 13 inch dish, overlapping the edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.

Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 375 for 20 minutes. Broil 6 inches from heat, with door open, for 1 to 2 minutes or until lightly browned.

Enjoy!