Chicken Lombardy (Chicken Mushroom Bake)

Ingredients

• 4 boneless skinless chicken breast halves (1 pound)

• 1/4 cup all-purpose flour

• 3 tablespoons butter, divided

• 1 cup sliced fresh mushrooms (I often use baby portabella mushrooms!)

• 1/2 cup chicken broth (use more if you like it extra saucy)

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1/3 cup shredded part-skim mozzarella cheese

• 1/3 cup grated Parmesan cheese

• 1/4 cup sliced green onions

Instructions

1. Flatten (pound) each chicken breast half to about 1/4-inch thickness. 
2. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
3. In a large skillet, brown chicken in 2 tablespoons butter on both sides.Transfer to a greased 9 x 11 baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender. 
4. Add the broth, salt, and pepper. Bring to a boil; cook, stirring frequently, for 5 minutes or until liquid is reduced to about 1/2 cup. 
5. Spoon mushroom sauce over chicken.
6. Bake, uncovered, at 375° for 15 minutes or until chicken is cooked through. 
7. Remove from oven and sprinkle with both cheeses and green onions. 
8. Return to oven and bake 5 minutes longer or until cheese is melted.