Chicken Breast Lombardy

This is a very easy yet tasty recipe. The chicken comes out very moist . I serve this over rice, but you can serve it over noodles also. If you make extra it freezes well. A side dish of winter vegetables - broccoli, or Brussels sprouts is very good with this. They balance out the sweetness of this chicken dish.

6 chicken breast , boned and skinned
salt and pepper to taste
1/2 cup flour
1 1/4 cups butter
1/2 cups mushrooms sliced
3/4 cups Marsella or any other sweet wine
1/2 cup chicken stock
1/2 mozzarella cheese - optional
1/2 cup grated Parmesan cheese

Preheat oven to 450 degrees.
Flatten the chicken breast - always a good way to get out the days frustrations.
Salt and pepper them to taste.
Dredge the breast in flour.
Saute the breast in one cup melted butter for 3 to 4 minutes on each side or till slightly browned.
Remove the breast from pan and place in a 9 by 13 baking dish.
Save the drippings from the pan.
Stir the wine and chicken stock into the drippings.
Simmer 10 minutes.
Saute mushrooms in the remaining 1/4 cup butter and place over the chicken.
Combine the cheese and sprinkle over the chicken. [ I do not always use the cheese. Sometimes I just like the mushrooms and chicken.]
Pour the simmered sauce over the chicken.
Bake for 10 to 12 minutes at 450 degrees.
Then place under broiler for 1 to 2 minutes.
Serve on top of rice or noodles. Yum.