Chicken Lombardy

This is easy, peasy and delish. The mushrooms add an amazing flavor to the chicken, and with some cheese and onions on top, fawgettabhoutit!! Go ahead and make this, you will love it!!
(serves 6)

8 oz. package of sliced crimini* mushrooms
2 T. Kerrygold* butter, melted
6 boneless, skinless chicken breasts
1/2 cup all purpose flour
1/3 cup Kerrygold* butter
1/2 cup low sodium* chicken broth
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
2 chopped green onions

In a large nonstick skillet, melt 2 T. butter over med.-high heat, and sauté the mushrooms for 3-4 min., stirring constantly. Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy duty plastic wrap, and pound with a mallet or rolling pin to flatten to 1/8" thickness. Coat the chicken in the flour, and cook for 3-4 min. per side in 1 or 2 T. of butter over med. heat in a nonstick large skillet. Remove the chicken from the skillet to a baking dish, 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 min. stirring occasionally. Season with S&P, and pour the sauce over the chicken. In a bowl, mix together the cheeses and onions and sprinkle over the chicken. In a preheated 450 oven, bake the chicken for 12-14 min. until the cheese is melted and bubbly.

"When God calls, we need to answer."

Have FUN today!!!!!

Love,

MM