Chicken Lombardy

1. Stage

Preheat the oven to 300 degrees F (150 degrees C).

2. Stage

Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.

3. Stage

Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.

4. Stage

Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.

5. Stage

Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.

6. Stage

Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.

7. Stage

Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.

8. Stage

Sprinkle mushrooms evenly over chicken.

9. Stage

Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.

10. Stage

Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.

11. Stage

Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.