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Chicken Breasts Lombardy Recipe

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This recipe for Chicken Breasts Lombardy is from Ziska Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts, quartered
1/2 c. all-purpose flour
9 to 12 T. butter, divided
Salt and pepper
1 1/2 c. sliced mushrooms
3/4 c. Marsala wine
3/4 c. low-sodium chicken stock or demiglace enhanced chicken stock
1 c. shredded Italian fontina cheese
1/2 c. grated Parmesan cheese

Directions:
Directions:
Preheat oven to 350º F.
Place chicken between plastic wrap and flatten to 1/8-inch thickness. Dredge chicken lightly in flour.
In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding 2 tablespoons butter each time. Reserve drippings.
Saute mushrooms in the same pan with 2 additional tablespoons butter. Stir wine and chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced by 1/3. Spoon sauce over chicken.
Combine fontina and Parmesan cheeses and sprinkle over chicken. Bake for 10 minutes.
Place under broiler until cheese has melted and is slightly browned.

Personal Notes:
Personal Notes:
Depending on the size of the pan, you might need to brown the chicken in several batches. This will affect the amount of butter needed and the cooking time.

 

 

 

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