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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Lombardy Recipe

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This recipe for Chicken Lombardy is from The Stahl Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 boneless skinless chicken breasts
1/3 cup butter, divided
1/2 cup flour
8 oz sliced mushrooms
3/4 cup marsala wine
1/2 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded mozarella cheese
1/2 cup parmesan cheese
Directions:
Directions:
Heat a large skillet over medium heat and add 2 Tbsp 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 waxed paper or plastic wrap with a meat mallet to about 1/4 inch thickness. Dredge each flattened piece in the flour.

In the same pan you cooked the mushrooms in, add 1 Tbsp of the butter and heat over medium high heat. Add 2 chicken breasr pieces and brown well on all sides. Remove and set aside. Repeat with remaining breasts. Don't drain the drippings, you need it for the marasala sauce.

Preheat oven to 450º. Lightly grease a 13 x 9 baking pan. Add chicken breast 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 perrer. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken.

Mix cheeses and distribute over the top of the chicken.

Bake for 15-20 minutes until cheese is melted and just starting to brown.
Number Of Servings:
Number Of Servings:
6

 

 

 

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