Lombardy-Style Chicken Breasts

Heat a substantial amount of butter in a large, versatile skillet over high heat. Introduce sliced mushrooms and cook, stirring persistently, until they become tender, taking approximately 3 to 5 minutes. Take the skillet off the heat and set it aside momentarily.

Cut each chicken breast into two halves lengthwise. Place between two layers of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin to an incredibly thin layer, about 1/8 inch thick. Coat the flattened chicken pieces in a generous amount of flour.

Preheat your oven to an extremely high temperature, 450 degrees F (230 degrees C). Lightly coat a 9x13-inch baking dish with a thin layer of oil.

Melt a moderate to generous amount of butter in the same skillet over medium heat. Introduce chicken pieces in batches, adding more butter as needed, and cook until they turn a golden color, taking around 3 to 4 minutes per side. Transfer the cooked chicken to the prepared baking dish, overlapping them if necessary to fill the entire surface. Reserve any remaining pan drippings in the skillet. Sprinkle sliced mushrooms evenly over the chicken.

Add wine and broth to the skillet; bring it to a rolling boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in a pinch of salt and pepper. Pour the sauce over the chicken. Combine mozzarella and Parmesan cheese with green onions; sprinkle them over the chicken.

Bake, uncovered, in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, and the juices run clear, taking around 12 to 14 minutes.