Chicken Lombardi

Wayne suggested this would be a great recipe to try. He was right, and we'll add this to our Sunday dinner rotation. 

You can't see the chicken breast, but it's there under the cheese and mushrooms!

Chicken Lombardi

Saute some flour-dredged chicken and mushrooms (button, crimini, or baby bella) in a bit of olive oil and butter. Season with garlic powder, salt and pepper. Pour in some Marsala wine and chicken broth (about 1/4 cup each). Sprinkle with Mozarella cheese and heat until melted. Then garnish with sliced green onions when serving.