Chicken Lombardy

A great weeknight dinner any time of year. Growing up, we ate this family favorite often! Serve with white or wild rice, green beans, and salad.

Boneless chicken breasts skinned

½ cup all purpose flour

1 Tbs. butter for browning chicken

1 ½ cups sliced mushrooms

¾ cup white wine

½ cup chicken stock

Mozzarella and parmesan cheese to melt on top

Dredge chicken lightly with flour. You may want to beat chicken with mallet to flatten. Sprinkle with salt and pepper to taste. Place 4 pieces at a time in melted butter in large skillet; cook over low heat 3 to 4 minutes on each side or until golden brown. Place chicken in a 13´9´2 pyrex dish overlapping edges. Repeat procedure with remaining chicken. Reserve drippings in skillet. Sauté mushrooms in butter in same skillet used for chicken. Sprinkle evenly over chicken.

Stir wine and chicken stock into dripping in skillet. Simmer 10 minutes, stirring occasionally. Stir in salt and pepper. Spread sauce over chicken. Bake 450°10-12 minutes. Sprinkle cheese and broil 1-2 minutes.