CHICKEN LOMBARDY

Steps:

• 1. Prepare baking dish with a light coating of non-stick spray. Set aside. Heat tablespoon of butter in non-stick skillet over medium-high heat. Heat until melted then add mushrooms. Stir constantly for about 4 minutes. Remove pan from heat, place mushrooms in bowl.
• 2. Cut each breast in half, lengthwise on the transverse (making the breast thin). Using a rolling pin, flatten each breast half to 1/8 inch thickness. I cover the breast with plastic wrap first. Dredge flattened breasts in flour. Note: Also okay to use 6 small breasts, instead of 3 large ones but don't cut the small ones in half, just flatten.
• 3. Put non-stick pan back on burner over medium heat. Melt two tablespoons of butter in the pan and place three of your chicken pieces in the pan. Cook for 4 minutes on each side until golden. Place chicken in prepared baking dish. Heat remaining two tablespoons in pan and brown last three chicken pieces until golden, 4 minutes on each side. Place in baking dish. It's okay to overlap the edges of the chicken pieces.
• 4. Add wine and broth to the skillet. Bring to a boil; reduce heat and simmer uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper.
• 5. Sprinkle mushrooms over chicken, in the baking dish. Pour sauce over mushrooms and chicken. Combine cheeses and green onions, sprinkle over chicken. Bake uncovered at 450 degrees for about 12 minutes, until the cheese melts.