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CHICKEN BREASTS LOMBARDY 
8 boneless, skinless turkey or chicken breasts
1/2 c. all purpose flour
1 c. butter, divided
Salt and pepper
1 1/2 c. sliced mushrooms
3/4 c. Marsala wine or dry white wine
1/2 c. chicken broth
1/2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Place each chicken breast between 2 sheets of waxed paper and flatten with a rolling pin to 1/8 inch thickness. Dredge chicken lightly with flour. Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3-4 minutes on each side or until golden brown. Place chicken in a greased 13 x 9 x 2 inch baking dish, overlapping edges; sprinkle with salt and pepper to taste. Repeat with remaining chicken, adding 2 tablespoons more or butter to skillet. Reserve drippings in skillet.

Saute mushrooms in 1/4 cup butter until tender. Drain. Sprinkle evenly over chicken in baking dish. Stir wine and chicken broth into drippings in skillet; simmer 10 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Spoon about 1/3 of sauce evenly over chicken; reserve remaining sauce.

Combine cheeses and sprinkle over chicken. Bake at 450 degrees for 10-12 minutes. Place under broiler for 1-2 minutes or until lightly browned. Serve with reserved sauce.

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