My long-time friend, Janice Kaltenbach (Aunt Remus), is one of the best cooks I’ve ever been around. Her fried chicken is second to none, nobody makes better potato salad, and her pralines are so yummy they should be illegal. When Janice shares a recipe or says something she made was good, I pay attention. So, when she told me that she had a delicious chicken recipe. I begged her for it and here it is. Chicken Lombardy.
Chicken Lombardy
8 oz. pkg. of sliced fresh mushrooms.
½ t salt
2 T melted butter
1/8 t pepper
6 boneless, skinless chicken breasts
½ cup of shredded mozzarella cheese
½ C all-purpose flour
½ C of Parmesan cheese
1/3 C butter
2 chopped green onions
½ C chicken broth
In a large nonstick skillet, melt 2 T of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half, lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 T of butter over medium heat in a nonstick large skillet.
Remove the chicken from the skillet and leave the drippings in the skillet. Sprinkle the mushrooms over the chicken.
In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
In a bowl, mix the cheeses and onions and sprinkle over the chicken.
In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.