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CHICKEN BREASTS LOMBARDY Recipe

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This recipe for CHICKEN BREASTS LOMBARDY, by , is from JOHN'S 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!
Contributor:  
Contributor:  
Carolyn Millar
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 ounce) package of sliced fresh mushrooms
2 tbsp. butter, melted
6 skinned and boned chicken breasts
½ cup all-purpose flour
⅓ cup butter
¾ cup Marsala*
½ cup chicken broth
½ tsp salt
⅛ tsp pepper
½ cup ( 2 ounces ) shredded mozzarella cheese
½ cup grated Parmesan cheese
2 green onions
Directions:
Directions:
1. Cook mushrooms in 2 tbsp butter in a large nonstick skillet over medium heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

2. Cut each chicken breast in half lengthwise. Place chicken between two sheets of heavy-duty plastic wrap; flatten to ⅛-inch thickness, using a rolling pin or the flat side of a meat mallet.

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

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

5. Bake, uncovered, at 450º for 12-14 minutes or until cheese melts.

* ⅔ cup dry white white wine plus 2 tbsp brandy may be substituted for Marsala.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep 20 min, cook 45 min, bake 14 min.
Personal Notes:
Personal Notes:
This easy chicken bake is elegant enough for entertaining too. Serve it over pasta with a side of green beans.

 

 

 

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