Lombardi Chicken

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1 lb. skinless, boneless chicken breast halves

3 to 4 T. all-purpose flour

3 T. butter

1 C. sliced fresh mushrooms

1/2 C. dry Marsala wine

1/3 C. chicken broth

1/3 C. shredded mozzarella or fontina cheese

1/3 C. grated parmesan

1/4 C. thinly sliced green onions

Cut each breast half in half lengthwise. Place each piece between two pieces of clear plastic wrap; pound with flat side of meat mallet until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour.

In a 12-inch skillet, melt 1 tablespoon of the butter or margarine over medium heat; add half of the chicken pieces. Cook for 2 minutes on each side. Transfer to a 2-quart rectangular baking dish. Repeat with another 1 tablespoon butter or margarine and the remaining chicken pieces; transfer to dish.

Melt the remaining butter or margarine in the skillet. Add the mushrooms. Cook and stir until tender; add wine, broth and a dash each of salt and pepper. Bring to boiling; boil gently until mixture is reduced to 1/2 cup including mushrooms (about 5 minutes). Pour over chicken.

Combine mozzarella and parmesan cheeses and green onions; sprinkle over the chicken. Bake uncovered in a 375ºF. oven for 20 minutes.