Best Chicken Breast Lombardy Recipes

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CHICKEN BREAST LOMBARDY



Chicken Breast Lombardy image

Make and share this Chicken Breast Lombardy recipe from Food.com.

Provided by Just Cher

Categories     Chicken Breast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

8 boneless skinless chicken breast halves
1/2 cup flour
1/2 cup butter
1 cup sliced mushrooms
1/2 cup marsala wine
1/3 cup chicken broth
1/2 cup fontina or 1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Place chicken between 2 sheets wax paper.
  • Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  • Dredge chicken lightly in flour.
  • Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
  • Cook over low heat 3 to 4 minutes on each side or until golden brown.
  • Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
  • Repeat procedure with remaining chicken, adding 2 tbs.
  • butter, reserve remaining drippings.
  • Sauté mushrooms in the remaining 1/4 cup butter.
  • Sprinkle evenly over chicken.
  • Stir wine& chicken broth into pan drippings in skillet.
  • Simmer 10 minutes stirring occasionally.
  • Spoon sauce evenly over chicken.
  • Bake at 400°F for 10 minutes.
  • Combine cheeses, and sprinkle over chicken.
  • Bake an additional 5 minutes.
  • Service with rice or your favorite pasta.

Nutrition Facts : Calories 388.7, Fat 19.1, SaturatedFat 10.7, Cholesterol 121.1, Sodium 435.1, Carbohydrate 8.7, Fiber 0.3, Sugar 1, Protein 31

CHICKEN BREAST LOMBARDY~ROBYNNE



Chicken Breast Lombardy~Robynne image

I have been making this chicken dish for several years and have shared it with family and friends many times. I found this recipe in my Southern Living Cookbook Classics. Enjoy! Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has...

Provided by Robynne Glenn

Categories     Chicken

Time 1h

Number Of Ingredients 13

1 c fresh mushrooms, sliced
2 Tbsp butter, melted
8 chicken breasts, boneless and skinless
1/3 c all purpose flour or wondra
1/3 c butter, melted and divided
1/2 c marsala wine
1/3 c chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 c shredded fontina or mozzarella cheese
1/2 c grated parmesan cheese
1/4 c green onions, chopped
***note: this recipe does not call for garlic, but i add granulated garlic to my chicken breasts before dredging in flour.

Steps:

  • 1. COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
  • 2. CUT each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin.
  • 3. DREDGE chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
  • 4. PLACE chicken in a lightly greased 13 X 9 X 2 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
  • 5. ADD wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.
  • 6. COMBINE cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.

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