Best Chicken Breasts Lombardy Recipes

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
• Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.

CHICKEN BREASTS LOMBARDY

Steps:

• 1. Saute the mushrooms in 2 tablespoons of butter in a large skillet until tender and set aside.
• 2. Cut each chicken breast in half lengthwise. Pound until 1/8 inch thick between saran wrap or wax paper.
• 3. Coat the chicken with the flour. Melt 2 tablespoons of butter in another large skillet over medium heat. Add the chicken in batches cooking each side for 3 to 4 minutes. Remove each batch and place the chicken in a 9x13 baking dish, over lapping if necessary. Sprinkle the mushrooms over the chicken.
• 4. To make the sauce, add the wine and chicken broth to the drippings in the skillet, stirring to deglaze the skillet. Bring to a boil and reduce the heat to simmer for 8 minutes, stirring occasionally. If you need to thicken add a tablespoon of cornstarch and a little chicken broth that is blended before you put it in the sauce. Stir in the salt and pepper, then pour over the chicken.
• 5. Combine the fontina, parmesan cheese and green onions in a bowl. Sprinkle over the chicken and bake 20 mins at 375 degrees. Broil for 2 mins 6 inches from the heat source. . Leave the oven door open a bit

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in skillet and then add sliced mushrooms, cooking until just tender. Remove from pan and set aside.
• Place each chicken breast between plastic wrap and flatten to 1/4 inch using a meat mallet.
• Dredge each breast in flour to lightly coat.
• Melt 2 tablespoons butter in same skillet and add half of breasts. Saute until golden about 4 minutes each side.
• Repeat with remaining 2 tablespoons of butter and the other 3 breasts.
• Place breasts in a lightly greased 9x13 pan. Top with the mushrooms.
• To the skillet add the wine and chicken broth. Stir up drippings from pan and bring to a boil. Add the salt and pepper. Decrease heat and simmer, uncovered 8 minutes, stirring occasionally.
• Pour sauce over chicken and mushrooms.
• Mix the cheeses together and sprinkle on the chicken.
• Bake 12-14 minutes at 450 degrees uncovered.