Chicken Lombardy Recipe 41

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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

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



Chicken Lombardy image

Ooey gooey chicken goodness.

Provided by Chequira Rigsby

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package applewood smoked bacon
¼ cup brown sugar
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons butter, melted
6 (4 ounce) skinless, boneless chicken breast halves
½ cup all-purpose flour
¼ cup butter
½ cup chicken broth
½ teaspoon salt
⅛ teaspoon ground black pepper
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
2 stalks green onions, chopped

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
  • Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
  • Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
  • Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
  • 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. Place flour in a shallow plate and dredge chicken.
  • Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
  • Sprinkle mushrooms evenly over chicken.
  • Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
  • Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
  • Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 16.3 g, Cholesterol 120 mg, Fat 23 g, Fiber 0.8 g, Protein 35.5 g, SaturatedFat 11.9 g, Sodium 809.4 mg, Sugar 6.8 g

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 LOMBARDI



Chicken Breasts Lombardi image

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

Provided by Queen Dragon Mom

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups fresh mushrooms, sliced
2 tablespoons butter, melted
12 boneless skinless chicken breast halves
1/2 cup flour
1/3 cup butter, melted and divided
3/4 cup marsala
1/2 cup chicken broth
1/2 teaspoon salt
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/4 cup green onion, chopped

Steps:

  • Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
  • Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8" thickness, using a meat mallet or rolling pin.
  • Dredge chicken pieces in flour.
  • Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
  • Place chicken in a lightly greased 13x9" baking dish, overlapping edges.
  • Repeat procedure with remaining chicken and butter.
  • Reserve pan drippings in skillet. Sprinkle reserved mushrooms 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 for 12 to 14 minutes.
  • Broil 5 1/2" away from heat 1 to 2 minutes or until browned.

Nutrition Facts : Calories 627.7, Fat 24.9, SaturatedFat 13, Cholesterol 203, Sodium 848.9, Carbohydrate 13.7, Fiber 0.6, Sugar 2, Protein 57.9

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