Chicken Breast Lombardy

1. 1

   Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/8-inch thickness using a meat mallet or rolling pin.

2. 2

   Dredge chicken lightly with flour.

3. 3

   Place 4 pieces at a time in 2 tablespoons melted butter or margarine in a large skillet. Cook over low heat 3 or 4 minutes on each side or until golden brown.

4. 4

   Place chicken in a greased 13 x 9 x 2-inch baking dish, overlapping edges.

5. 5

   Sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 tablespoons butter to skillet each time. Reserve drippings in skillet.

6. 6

   Saute mushrooms in 1/4 cup butter until tender; drain.

7. 7

   Sprinkle evenly over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.