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Chicken Lombardy Recipe

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This recipe for Chicken Lombardy, by , is from The Herrera Family Cookbook Project, 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!

Pam Herrera


8 oz pkg Mushroom, fresh and sliced
2 tbsp Butter, melted
6 Chicken Breasts, skinned and boneless
1/2 c Flour
1/3 c Butter
3/4 c Marsala Wine
1/2 c Chicken Broth
1/2 tsp Salt
1/8 tsp Black Pepper
1/2 c Mozzarella Cheese, shredded
1/2 c Parmesan Cheese
2 Green onions, chopped

Cook mushrooms in 2 tbsp butter over medium high heat, stirring constantly, 3-5 mins or until just tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy duty plastic wrap ( I use large ziploc bags) ; flatten to 1/8". using a meat mallet or rolling pin.

Dip chicken pieces in flour. Cook chicken in batches, in 1-2 tbsp butter over medium heat for 3-4 minutes on each side or until golden. Place chicken in lightly greased 9" x 13" baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat and simmer uncovered 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. combine cheeses and green onions; sprinkle over chicken.

Bake uncovered @ 450 for 12-14 minutes until cheese melts.

Number Of Servings:
Number Of Servings:
4-6 servings




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