Chicken Lombardy

Ingredients:

4 boneless, skinless chicken breasts, thinly sliced

1/2 cup all-purpose flour

1/2 cup Marsala wine

1 cup chicken broth

1 cup sliced mushrooms

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions:

Season the chicken slices with salt and pepper, then dredge in flour, shaking off any excess.

Heat the olive oil and butter in a large skillet over medium heat.

Add the chicken and fry until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove chicken from the skillet and set aside.

In the same skillet, add the mushrooms and sauté until they are browned and tender.

Pour in the Marsala wine and chicken broth, bring to a boil, and reduce to a simmer. Let it simmer for 10 minutes to reduce slightly.

Return the chicken to the skillet, spooning the sauce and mushrooms over it.

Sprinkle the mozzarella and Parmesan cheese over the chicken.

Place the skillet under the broiler for 3-5 minutes, or until the cheese is bubbly and slightly golden.

Garnish with chopped parsley before serving.