Ingredients

• 8 ounce package fresh mushrooms, sliced
• 1 tablespoon Country Crock margarine
• 4 (4 ounce) thinly sliced boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 tablespoons Country Crock margarine
• 3/4 cup marsala wine
• 1/2 cup reduced sodium chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• 2 green onions, chopped

Instructions

1. Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
2. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
3. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
4. Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

https://www.mommysroadtohealth.com/chicken-lombardy/