Chicken Lombardy

Ingredients:
1 lbs chicken breast
8 oz package of sliced fresh mushrooms
1 stick of butter (3/4 stick for chicken, 2 T for mushrooms)
½ cup of all purpose flour
½ cup of chicken broth (low sodium)
½ tsp of salt
⅛ tsp of pepper
½ cup of shredded mozzarella cheese
½ cup of parmesan cheese
1 bunch of green onions

Preheat oven to 450°F.

Cut the chicken breast lengthwise.  Put them in an opened Ziploc bag and flatten with a tenderizer until 1/2" thick. Put in a new Ziploc and add the flour (1/2 cup).  Close the bag and shake until the chicken is covered evenly in the flour.

On high heat and in a large skillet pan, heat 2 Tbs of butter until melted.  Add mushrooms and cook until softened (3 to 4 minutes).

Remove the mushrooms from the pan and set aside.

Add 2 Tbs of butter to that large.  Wait until they are melted and then carefully add the chicken slices (do not add the excess flour to pan).  Let them fry for 3 to 4 minutes on each side (until flour is crusted over). If you need to add more butter, feel free to add it over the whole cooking process.

Once the chicken is browned on both sides, take out of the pan and put on top of the mushrooms.  Set aside.  Add the broth and bring the liquid to a boil. Add salt and pepper.  Let it simmer for 5 to 10 minutes.

Dice up the green onions and mix it with the cheeses.  Set aside.

Once the oven is 450°F, it's time to bake the chicken.  If your skillet can go directly into the oven,  add the chicken/mushrooms to the sauce and sprinkle the cheese mix on top.  (Or put it in a baking dish.)

Bake for 12 to 14 minutes or until the cheese is melted.

ENJOY!