Chicken Lombardy

This recipe is easy enough for a weeknight meal and amazing enough for a special occasion!  It's really, really, good! (I found this online somewhere and the author was Meaghan @ 4 Sons R Us)

Ingredients:

• 8 oz pkg sliced baby bella mushrooms (if you really like mushrooms, add more!)
• 2 tbsp butter, melted
• 3 large boneless, skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• salt & pepper, to taste
• 1/2 tbsp corn starch + 1 tbsp water
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2-3 green onions, thinly sliced

(I use 1 chicken breast for every 2 people and I really like mushrooms so I use an entire 8 oz package to go with 2 servings but that may not be for everyone!  I also like to serve this over whole wheat pasta, so I like to use more of the chicken broth and marsala wine to ensure enough moisture to go with the pasta.)

Instructions:

1. Cut each chicken breast evenly in half, lengthwise.  One at a time, place a piece of chicken in between 2 sheets of heavy duty plastic wrap, wax paper or parchment paper.  Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness.  Repeat for all pieces of the chicken..
2. Melt 2 tablespoons of butter in a large skilled over medium heat.  Add the mushrooms and approx. 5 minutes until tender.  Remove to a waiting bowl.
3. Add the flour to a flat plate.  Dredge each piece of chicken in it, making sure there's an even coat.
4. In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter.  Add 2 pieces of chicken and up the heat to medium high.  Let the chicken cook until nicely browned on one side, flip and repeat.  Transfer the browned breasts to a waiting plate.
5. Add another tablespoon of butter to the skillet, and brown another 2 breasts.  Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy brown bits.  Season with salt and pepper.  Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
7. In a small bowl, whisk together the corn starch and water to make a slurry.  Whisk this into the skillet sauce, and let is simmer another 1-2 minutes-until nicely thickened.  Remove the skillet from heat, and set aside.
8. Transfer the chicken breasts to a lightly greased 9 x 13 baking dish, overlapping a bit if necessary to fit them all.  Spread the sautéed mushrooms evenly out over top.
9. Pour the sauce evenly over the chicken.  Then sprinkle the cheeses evenly, followed by the sliced green onions.
10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown.  Remove the dish from the oven, and serve immediately.