Chicken Lombardy Recipe 41

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CHICKEN LOMBARDY



Chicken Lombardy image

Incredibly juice, savory chicken baked in a quick marsala sauce with tender mushrooms and melty mozzarella cheese!

Provided by Tiffany

Categories     Main Course

Time 40m

Number Of Ingredients 11

4 boneless skinless chicken breasts (pounded to even thickness)
2 tablespoons butter
2 teaspoons minced garlic
8 ounces fresh mushrooms (diced)
⅓ cup flour
¾ cup marsala cooking wine
½ cup chicken broth
salt and pepper to taste ((I used about ½ teaspoon each))
⅓ cup shredded mozzarella cheese
⅓ cup shredded parmesan cheese
1 green onion (chopped)

Steps:

  • Preheat oven to 400 degrees. Lightly grease a large baking dish and set aside.
  • Melt butter in a large skillet over medium heat. Stir in garlic. Saute mushrooms in melted butter 2-3 minutes until tender and fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set aside.
  • Toss chicken breasts in the flour to coat. Cook for 1-2 minute on each side in the same pan you used for the mushrooms (do not clean the pan in between). Transfer chicken to your prepared baking dish. Scatter mushrooms over the chicken.
  • Add marsala wine and chicken broth to the pan. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer 5-10 minutes. Pour over chicken and mushrooms.
  • Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green onions on top. Cover dish with foil and bake for 15-20 minutes. Uncover and cook for another 5-10 minutes until chicken is cooked through and cheese is melty and serve.

Nutrition Facts : Calories 324 kcal, Carbohydrate 18 g, Protein 33 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 88 mg, Sodium 440 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHICKEN LOMBARDY RECIPE - (4.6/5)



Chicken Lombardy Recipe - (4.6/5) image

Provided by á-174621

Number Of Ingredients 11

3 boneless skinless chicken breasts
1/3 c. butter divided)
1/2 c. flour
8 oz. sliced mushrooms
3/4 c. Marsala wine
1/2 c. chicken stock or broth
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. Parmesan cheese
1/2 c. shredded mozzarella cheese
2-3 green onions, sliced

Steps:

  • 1. Heat a large skillet over medium-high heat and add 2 Tbs. butter. 2. Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside. 3. Slice chicken breasts in half lengthwise. Flatten each piece between 2 sheets of plastic wrap with a meat mallet to about 1/4" thickness. Dredge each flattened piece in the flour. 4. In the same pan the mushrooms were cooked in; add 1 Tbs. butter and heat over medium-high heat 5. Add 2 chicken breasts and brown well on both sides. Remove and set aside. Repeat the browning process 2 more times (using a Tbs. of butter with each shift.) You will have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don't drain the drippings, it will be needed for the Marsala sauce. 6. Preheat oven to 450 degrees. Lightly grease a 13 x 9 baking pan. Add the chicken to the prepared baking pan. Sprinkle evenly with the mushrooms. 7. After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken. 8. Mix the cheeses and green onions and distribute over the top of the chicken. 9. Bake for 15-20 minutes until cheese is melted and just starting to brown.

CHICKEN BREAST LOMBARDY



Chicken Breast Lombardy image

Make and share this Chicken Breast Lombardy recipe from Food.com.

Provided by Just Cher

Categories     Chicken Breast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

8 boneless skinless chicken breast halves
1/2 cup flour
1/2 cup butter
1 cup sliced mushrooms
1/2 cup marsala wine
1/3 cup chicken broth
1/2 cup fontina or 1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Place chicken between 2 sheets wax paper.
  • Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  • Dredge chicken lightly in flour.
  • Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
  • Cook over low heat 3 to 4 minutes on each side or until golden brown.
  • Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
  • Repeat procedure with remaining chicken, adding 2 tbs.
  • butter, reserve remaining drippings.
  • Sauté mushrooms in the remaining 1/4 cup butter.
  • Sprinkle evenly over chicken.
  • Stir wine& chicken broth into pan drippings in skillet.
  • Simmer 10 minutes stirring occasionally.
  • Spoon sauce evenly over chicken.
  • Bake at 400°F for 10 minutes.
  • Combine cheeses, and sprinkle over chicken.
  • Bake an additional 5 minutes.
  • Service with rice or your favorite pasta.

Nutrition Facts : Calories 388.7, Fat 19.1, SaturatedFat 10.7, Cholesterol 121.1, Sodium 435.1, Carbohydrate 8.7, Fiber 0.3, Sugar 1, Protein 31

CHICKEN LOMBARDY RECIPE - (4.1/5)



Chicken Lombardy Recipe - (4.1/5) image

Provided by gilligan1963

Number Of Ingredients 12

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) Marsala wine
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) Parmesan cheese
2 green onions chopped

Steps:

  • 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. 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 450 degrees for 12 to 14 minutes until cheese melts.

CHICKEN BREASTS LOMBARDY



Chicken Breasts Lombardy image

Make and share this Chicken Breasts Lombardy recipe from Food.com.

Provided by Luby Luby Luby

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 boneless chicken breasts, skinned and quartered
all-purpose flour
1 cup butter, melted and divided
salt, black pepper and red pepper to taste
2 garlic cloves, minced
1/4 cup onion, minced
1 1/2 cups sliced mushrooms
3/4 cup marsala wine
1/2 cup chicken stock
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded fontina or 1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 737.5, Fat 50.2, SaturatedFat 26.9, Cholesterol 194.8, Sodium 808, Carbohydrate 6.8, Fiber 0.3, Sugar 2.4, Protein 37.9

CHICKEN BREASTS LOMBARDY



Chicken Breasts Lombardy image

Wonderful dish for company or just when you are in the mood for a little something special. Serve over pasta or rice with a nice salad.

Provided by DebbyJean

Time 1h5m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package sliced fresh mushrooms
4 tablespoons butter, divided, or more as needed
6 (5 ounce) skinless, boneless chicken breast halves
½ cup all-purpose flour
¾ cup Marsala wine
1 cup low-sodium chicken broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 stalks green onions, chopped

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.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 14.5 g, Cholesterol 105.9 mg, Fat 14.3 g, Fiber 0.8 g, Protein 35.3 g, SaturatedFat 7.9 g, Sodium 395.9 mg, Sugar 3.5 g

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