1 1/2 pound skinless boneless chicken brests, sliced into 1/4 inch slices
1/2 cup all purpose flour seasoned with 2 tablespoons romano cheese, 1/4 teasppon salt, 1/2 teaspoon pepper and 1/2 teaspoon italian seasoning
8 ounces button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
1/4 cup dry marsala wine
1/2 cup chicken broth
1 teadpoon hot sauce, such as franks red hot
1 teaspoon fresh lemon juice
1 cup fontina cheese, shredded
1/2 cup romanocheesegrated
3 green onions, thin sliced