Chicken Lombardy

I cooked this for Great Grandpa's dinner. It's very fast and easy and tasty. 

Kind of a weird picture, but it was good.

8 oz package fresh mushrooms
2 tablespoons butter, melted
6 skinless boneless chicken breast
1/2 cup flour
1/3 cup butter
1/2 cup chicken broth (I used low sodium)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
2 green onions, chopped

Cook mushrooms in 2 tbsps butter in a large nonstick skillet over med high heat, stirring constantly, 3-5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy- duty plastic wrap, flatten to 1/4 inch thickness, using a meat mallet or rolling pin. This is to help the chicken cook quickly and evenly.

Dredge chicken pieces in flour, cook chicken in batches, in 1-2 tablespoons butter in a large nonstick skillet (reuse mushroom pan) over medium heat 3-4 minutes per side or until golden. Place chicken in a lightly greased 13 x 9 baking dish. overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken in baking pan.

Add broth to skillet. Bring to a boil reduce heat and simmer, uncovered, 10 stirring occasionally.  Stir in salt and pepper (I left out the salt and pepper and it was plenty salty with the cheese). Pour sauce over chicken. Combine cheese and green onion sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
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