CHICKEN LOMBARDY
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
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)
Provided by á-174621
Number Of Ingredients 11
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
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
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)
Provided by gilligan1963
Number Of Ingredients 12
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
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
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
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
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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CHICKEN LOMBARDY RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 45 mins
- Preheat oven to 450°F. Place each piece of chicken between 2 sheets of wax paper, and pound to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and 1/2 teaspoon of the salt.
- Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Reserve 2 tablespoons of the flour, and set aside.
- Heat 2 tablespoons of the butter in a large nonstick skillet over medium. Cook chicken, in batches, until golden brown, 2 to 3 minutes per side (chicken might not be cooked through). Transfer chicken to a 13- x 9-inch baking dish coated with cooking spray, overlapping chicken if needed. Repeat procedure with remaining butter and chicken, adding 1 tablespoon butter to skillet before cooking each batch. Reserve drippings in skillet.
- Add 2 tablespoons of the butter and mushrooms to drippings in skillet; cook over medium, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle mushroom mixture evenly over chicken.
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