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Chicken Breasts Lombardy

southern.chef's picture
Chicken breasts lombardy is a baked or roasted chicken recipe made with wine and mushrooms. Prepared with added cheese, chicken breasts lombardy has a creamy and mild taste to it and a moist texture that is great to dig into.
  Chicken breast halves 8 , skinned and boned
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted and divided
  Sliced mushrooms 1 Cup (16 tbs)
  Marsala wine 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Shredded cheese 1⁄2 Cup (8 tbs) (Fontina Or Mozzarella)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Place chicken between 2 sheets of wax paper; flatten to 1/8 inch thickness using a meat mallet or rolling pin.
Dredge chicken lightly with flour.
Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown.
Place chicken in a lightly greased 13 x 9 x 2 inch baking dish, overlapping edges.
Repeat procedure with remaining chicken, adding 2 tablespoons butter.
Reserve drippings.
Saute mushrooms in remaining 1/4 cup butter.
Sprinkle evenly over chicken.
Stir wine and chicken broth into pan drippings in skillet.
Simmer 10 minutes, stirring occasionally.
Spoon sauce evenly over chicken.
Bake at 400° for 10 minutes.
Combine cheeses, and sprinkle over chicken.
Bake an additional 5 minutes.

Recipe Summary

Main Dish

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Chicken Breasts Lombardy Recipe