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Chicken Lombardy

May 30, 2017

Chicken Lombardy

8 oz. fresh mushrooms, sliced
2 Tbsps. Butter, room temperature
6 chicken breasts, skinless and boneless
1/2 cup all-purpose flour
1/3 cup butter
3/4 cup Marsala wine
1/2 cup chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup shredded Mozzarella cheese
1/2 cup Parmesan cheese
2 green onions, chopped

Preheat oven to 450 degrees F.   Grease a 9×13 baking dish, set aside.


Over medium high heat in a large skillet cook mushrooms in 2 tablespoons butter, stirring constantly for about 3 to 5 minutes or just until tender; remove from heat and set aside.


Cut each chicken breasts in half lengthwise, cover with plastic wrap and roll flat with a rolling pin, about 1/8th inch thick.    Cover flat chicken in flour.   In a skillet cook over medium heat a couple pieces of flattened chicken in melted butter until golden on each side, about 4 minutes on each side.   Place cooked chicken in prepared baking dish, repeat with rest of chicken breast halves.


When all chicken is cooked add wine and broth to pan drippings in skillet.   Bring to a boil, reduce heat and simmer about 10 minutes stirring often.   Stir in salt and pepper.


Place mushrooms evenly over cooked chicken.   Pour sauce over chicken.   Mix together cheeses and green onions, sprinkle over chicken and bake for about 12 to 14 minutes or until cheese is melted.   Enjoy!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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