Chicken Lombardy

8 oz. pkg. fresh mushrooms, sliced
2 T. butter, melted
6 boneless, skinless chicken breasts, split in half lengthwise (or you could just use chicken tenders)
1/2 c. flour
1/3 c. butter
3/4 c. marsala wine/vinegar
1/2 c. chicken broth
1/2 t. salt
1/8 t. pepper
1/2 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
2 green onions, chopped, optional

Cook mushrooms in 2 T. butter in a large skillet over medium-high heat. Stir constantly, 3-5 minutes or until tender. Remove from heat and set aside. Flatten chicken to 1/8" thickness, if needed, by using a meat mallet or rolling pin. Dredge chicken in flour, coating both sides. Cook in butter over medium heat, 3-4 minutes on each side until golden. Place chicken in lightly sprayed 9x13 dish. Reserve drippings in skillet. Sprinkle mushrooms evenly over chicken. Add marsala & broth to skillet. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in salt & pepper. Pour over chicken. Combine cheeses and onions. Sprinkle over chicken. Bake, uncovered, at 450 degrees for 12-14 minutes until cheese melts.
Delish!

Before adding cheese and baking:

after adding cheese and baking:

Breaded Pork Chops

1 egg, slightly beaten
1/4 c. milk
1 1/2 c. Panko bread crumbs
4-6 boneless pork chops (1" thick, 4 oz. each)
1/2 c. oil
1 T. butter

Combine egg and milk. Place crumbs in a separate bowl. Place pork chop in egg mixture, then in crumbs, until thickly coated. Cook chops in skillet with oil and butter, 4-5 minutes on each side until done.