Chicken Breasts Lombardy

Place each piece of chicken between

2 sheets of wax paper and flatten to 1/8-inch thickness, using meat mallet or rolling pin.

Dredge chicken lightly flour.

Place 4 pieces at a time in 2 tablespoons melted butter large skillet; cook over low heat 3 to 4 minutes time or until golden brown.

Place chicken in greased 13 x 9 x 2-inch baking dish, overlapping edges. Sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 tablespoons butter to skillet each time.

Reserve drippings in skillet. Saute mushrooms in 1/4 butter until tender; drain. Sprinkle evenly over chicken. and chicken stock into drippings. Simmer 10 minutes, stirring occasionally.

Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.

Spoon 1/3 of sauce evenly over chicken.

Reserve remaining sauce. Combine cheese and sprinkle over chicken.

Bake at 450° for 10 to

12 minutes. Place under broiler 1 minutes until lightly brown. Serve with reserved sauce.

Yield: servings.