Chicken Lombardy

This is my absolutely favorite new recipe.  It takes a little bit of effort, but I promise it is worth it. It's cheesy and has just the right balance of wine and earthiness from the mushrooms... Divine.  You will not be disappointed in this recipe, I promise.

Ingredients:
3 boneless skinless chicken breasts
⅓ cup butter (divided)
½ cup flour
8 oz sliced mushrooms
¾ cup marsala wine
½ cup chicken stock
½ tsp salt
¼ tsp pepper
½ cup shredded mozzarella
½ cup monterey jack cheese
2 green onions, sliced

Directions:
Heat a large skillet (I love my cast iron for this recipe) over medium-high heat and add 1 tbs butter and 1 tbs of olive oil.  Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.

Slice chicken breasts in half lengthwise. Dredge each flattened piece in the flour. In the same pan you cooked the mushrooms in, add another tbs of the butter and add 2-4 chicken breast pieces (don't over crowd pan) and brown well on all sides. Repeat process until all chicken is browned. Add more butter and olive oil as needed.  Don’t drain the drippings as you will need them for the marsala sauce.

After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. 

Preheat the oven to 450 degrees or low broil. Add the chicken back to the sauce and continue to simmer for another 10 minutes.  Top chicken with the mushrooms, onions and cheeses.

Place in oven for 2-3 minutes or until golden and bubbly.  Goes well with polenta or mashed potatoes. Serves 4.