Cheesy Chicken Lombardy Recipes

CHICKEN BREASTS LOMBARDY

Steps:

• Flatten each chicken breast between sheets of waxed paper to 1/8 inch thickness.
• Dredge chicken lightly with flour.
• Place 4 pieces at a time in 2 Tbsp melted butter in large skillet.
• Cook over low heat 3 to 4 minutes on each side or until golden brown.
• Place chicken in a greased 9x13 baking dish overlapping edges.
• Sprinkle with salt, black pepper and red pepper to taste.
• Repeat procedure with remaining chicken.
• Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet.
• Sprinkle sauteed mushrooms, garlic and onion evenly over chicken.
• Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally.
• Add salt and peppers mixing well and spoon about a third of the sauce evenly over the chicken reserving remainder.
• Combine cheeses and sprinkle over chicken.
• Bake at 450 degrees for 10 to 12 minutes.
• Place under broiler 1 to 2 minutes or until lightly browned.
• Serve with reserved sauce.

CHEESY CHICKEN LOMBARDY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
• Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
• Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
• Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
• Bake in the preheated oven for 10 minutes.
• Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.