Ingredients: |
Ingredients: 3 skinless, boneless chicken breasts
1/3 cup butter, divided
1/2 cup flour
8 ounces of fresh mushrooms, sliced
3/4 cup Marsala wine
1/2 cup chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mozzarella
1/2 cup Parmesan cheese
2 green onions, sliced
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Directions: |
Directions:Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
Slice chicken breasts in half lengthwise. Flatten each piece between 2 sheets of plastic wrap with a meat mallet to about ¼-inch thickness. Dredge each flattened piece in the flour.
In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat. Add 2 chicken breast pieces and brown well on all sides. Remove and set aside.
Repeat the browning process until all the chicken is brown, using a tablespoon of butter with each batch. You want to avoid crowding the pan to make sure the chicken browns evenly. Don’t drain the drippings.
Preheat oven to 450 degrees F. Lightly grease a 13×9-inch baking pan. Add the chicken breasts to the prepared baking pan, overlapping each piece slightly. Sprinkle evenly with the mushrooms. After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken.
Mix the cheeses and green onions and distribute over the top of the chicken. Bake for 15-20 minutes until cheese is melted and just starting to brown. Serve with pasta or garlic mashed potatoes. |
This recipe for Chicken Lombardy is from