CHICKEN LOMBARDY

6 chicken breast fillets
1/2 cup corn flour
6 tablespoons butter
400 grams mushrooms
1/2 cup chicken stock
3/4 cup marsala (wine)
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 spring onions, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper

preheat oven to 180 c. lightly grease a 9 x 13 baking dish.


Place each chicken fillet between 2 sheets baking paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin.

coat chicken lightly in flour.

in a large fry pan, on a low heat, melt 2 tablespoons of butter and cook 3 pieces of chicken until just golden.

repeat with other 3 pieces of chicken and another 2 tablespoons butter. don't drain or wipe pan.

Place chicken in the baking dish.

going back to the fry pan, saute mushrooms in the remaining 2 tablespoons butter until just tender. drain mushrooms out with a slotted spoon leaving any liquid in pan.

Sprinkle mushrooms evenly over chicken.

Stir the marsala, stock and salt and pepper into liquid in pan and simmer 10 minutes stirring occasionally. if too thin, thicken with a bit of cornflour mixed with a little water.

Spoon sauce evenly over chicken.

sprinkle the cheeses and spring onions over the top.

Bake at 180 c for until cheese is melted and golden brown.

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