"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for CHICKEN BREASTS LOMBARDY, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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6 chicken breasts
1/2 c. flour
1 c. butter, melted
salt and white pepper
1 1/2 c. sliced mushrooms
3/4 c. Marsala wine
1/2 c. fontina cheese
1/2 c. parmesan cheese

1. Between pieces of plastic wrap, pound chicken until flat. Tightly roll each half of chicken breast. Roll in flour and season with salt and pepper.
2. Melt 2 T. butter in lg. skillet and brown chicken.
3. Place chicken in greased 9x13 baking dish. Reserve drippings in skillet.
4. Saute mushrooms in 1/3 c. melted butter until tender. Sprinkle evenly over the chicken.
5. Stir wine, chicken stock and mushroom juice into drippings in skillet. Simmer 10 minutes stirring occasionally. Stir in 1/2 t. salt and 1/8 t. pepper. Spoon about 1/3 of sauce evenly over the chicken reserving the remainder.
6. Combine cheese and sprinkle over the chicken. Bake at 450 degrees for 10-12 minutes. Place under broiler 1-2 minutes or until lightly browned. Serve with reserved sauce.




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