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.