Chickenbreastslombardy Recipes

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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 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

BREADED CHICKEN STRIPS



Breaded Chicken Strips image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

8 slices white bread (about 8 ounces)*
3 tablespoons grated parmesan
2 tablespoons minced fresh parsley leaves
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Vegetable oil, for shallow frying

Steps:

  • Preheat the oven to 350 degrees F.
  • To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
  • Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
  • With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
  • Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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

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