Chicken Breasts Lombardi

Chicken Breasts Lombardi

Ingredients:

Depending on the size of the pan, you might need to brown the chicken in several batches. This will affect the amount of butter needed and the cooking time.

6 boneless, skinless chicken breasts, quartered

1/2 cup all-purpose flour

9 to 12 tablespoons butter, divided

Salt and pepper

1 1/2 cups sliced mushrooms

3/4 cup Marsala wine

3/4 cup low-sodium chicken stock or demiglace enhanced chicken stock

1 cup shredded Italian fontina cheese

1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Place chicken between plastic wrap and flatten to 1/4 inch thickness. Dredge chicken lightly in flour.

In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding 2 tablespoons butter each time. Reserve drippings.

Saute mushrooms in the same pan with 2 additional tablespoons butter. Stir wine and chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced by 1/3. Spoon sauce over chicken.