chicken breast lombardy~robynne

Name: Chicken Breast Lombardy~Robynne
Prep time: 30 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 cup(s) fresh mushrooms, sliced; 2 tablespoon(s) butter, melted; 8 - chicken breasts, boneless and skinless; 1/3 cup(s) all purpose flour or wondra; 1/3 cup(s) butter, melted and divided; 1/2 cup(s) marsala wine; 1/3 cup(s) chicken broth; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1/2 cup(s) shredded fontina or mozzarella cheese; 1/2 cup(s) grated parmesan cheese; 1/4 cup(s) green onions, chopped; - ***note: this recipe does not call for garlic, but i add granulated garlic to my chicken breasts before dredging in flour.

(12 RATINGS)

1.04K Pinches 5 Photos

Robynne Glenn

Lake Arrowhead, CA

Updated on Aug 25, 2011

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

Rate

I used the sauce drippings and made a gravy that was a little too sweet with the Marsala wine. Next time, I will use dry Marsala.

prep time 30 Min

cook time 30 Min

method Saute

yield

Ingredients

1 cup fresh mushrooms, sliced
2 tablespoons butter, melted
8 - chicken breasts, boneless and skinless
1/3 cup all purpose flour or wondra
1/3 cup butter, melted and divided
1/2 cup marsala wine
1/3 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded fontina or mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup 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 1

COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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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