Chicken Breasts Lombardy

4 chicken breasts, skinned and boned
½ cup all purpose flour
3 tablespoons unsalted butter, divided
1 cup sliced mushrooms
½ cup Madeira
½ cup chicken broth
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Salt and freshly ground pepper.

Preheat oven to 400º F.

Trim all excess fat from chicken. Rinse chicken and pat dry with paper towel. Place chicken between 2 sheets of wax paper; flatten to ¼-inch thickness using meat mallet. Sprinkle salt and pepper on both sides of chicken; dredge lightly with flour. Melt 2 tablespoons butter in a skillet; cook chicken over medium low heat 3 to 4 minutes on each side or until lightly browned. Place chicken in a lightly greased baking dish.

Add remaining tablespoon butter to skillet. Sauté mushrooms 4 to 5 minutes. Sprinkle evenly over chicken.

Stir Madeira and chicken broth into the pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Spoon sauce evenly over chicken. Bake at 400º F for 10 minutes. Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes. Serves 4.