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CHICKEN LOMBARDY

January 29, 2015

My husband and I made this last night for dinner. It turned out exceptionally well. He did the cutting and flattening; my son handled the hot skillet for me. I have trouble with grip strength so the guys give a hand when I need one. I sauteed the mushrooms with 1 tsp of minced garlic, else wise, I followed the recipe.

Make any type of changes you like. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.

Ingredients:
 8 oz package sliced fresh mushrooms; 
2 tablespoons butter, melted; 
6 skinned and boned chicken breasts; 
1/2 cup all-purpose flour; 
1/3 cup butter; 
3/4 cup Marsala wine; 
1/2 cup chicken broth; 
1/2 teaspoon salt; 
1/8 teaspoon pepper; 
1/2 cup shredded mozzarella cheese; 
1/2 cup Parmesan cheese; 
2 green onions, chopped
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. (It does not have to be a butterfly cut.) Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered at 450º for 12 to 14 minutes until cheese melts.

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