Lombardi Chicken

Serves: 4
Carbs Per Serving: 6
Effort: Easy

1 lb. (4-6) skinless, boneless breast
3 to 4 Tablespoons All purpose flour
3 Tablespoons Butter
1 cup sliced fresh Mushrooms
1/2 cup dry Marsala Wine (cooking kind, usually with vinegars)
1/3 cup chicken broth
1/3 cup shredded mozzarella
1/2 cup grated Parmesan
1/4 cup thinly sliced green onions

How to Prepare:

Place each piece of chicken breast between two pieces of clear plastic wrap; pound with flat side of meat mallet until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour. In a 12 inch skillet, melt 1 tablespoon of the butter over medium heat; add half of the chicken pieces. Cook for 2 min. on each side. Transfer to a 2 quart rectangular baking dish. Repeat with another 1 tablespoon of the butter and remaining chicken pieces; transfer to the dish. Melt remaining butter in the skillet. Add mushrooms.Cook and stir until tender; add wine, broth, and dash of salt and pepper. Bring to boiling; boil gently until mixture is reduced to 1/2 cup including mushrooms (about 5 min.) Pour over the chicken. Combine mozzarella and Parmesan cheeses and green onion; sprinkle over the chicken. Bake, uncovered, in 375 oven for 20 min.

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