Chicken Breast Lombardy~Robynne

3
Robynne Glenn

By
@RobynneG

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 always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

Rating:

★★★★★ 12 votes

Comments:
Prep:
30 Min
Cook:
30 Min
Method:
Saute

Ingredients

  • 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.

How to Make Chicken Breast Lombardy~Robynne

Step-by-Step

  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.

Printable Recipe Card

About Chicken Breast Lombardy~Robynne

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian



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