Chicken Lombardy is not new. It fact,
it is a dish that I have been having for years, but it is also one that I tend
to forget about. This past weekend when a friend of ours, named Lombardi, gave
us a call, I decided it was worth a revisit.
I’d forgotten how quick and easy this is to put together. I seasoned the
flour with lots of things, like paprika, garlic powder, onion powder, salt, and
ample amounts of pepper, to give it lots of flavor. I served mine with
fettuccini because I was out of thin spaghetti, although I far prefer the
latter. Start your pasta water while you’re browning the chicken, and drop the
pasta in when you slide the chicken dish into the oven. This way everything
will be ready at the same time. This is a lovely, company worthy meal that is
quick, easy, and stress-free.
Chicken Lombardy
4 boneless skinless chicken breast halves
½ cup flour
½ cup butter
1 cup sliced mushrooms
¾ cup Marsala wine
½ cup chicken broth
¼ teaspoon salt
¼ teaspoon pepper
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup chopped scallions
Preheat oven to 450°F. Lightly grease a
1-1/2 quart baking dish; set aside.
Place chicken between 2 sheets wax paper. With a heavy mallet or
rolling pin, flatten each breast to a thickness of ¼”.
Season flour and place on a dinner plate. Dredge each chicken
breast until completely coated, shaking off excess.
In a 10” sauté pan over medium-high heat, melt 2 tablespoons of
butter. Sauté breasts on both sides until golden brown (3-4 minutes). Do not
crowd pan. Melt additional butter and repeat process if you have more chicken
to brown.
Remove browned chicken to your prepared baking
dish, overlapping edges of chicken. In the same pan you used to brown the
chicken, sauté the mushrooms in the remaining 1/4 cup butter.
Sprinkle mushrooms evenly over chicken.
Stir wine, chicken broth, salt, and pepper into pan drippings in
skillet. Bring to a boil, reduce heat and simmer 6-8 minutes stirring
occasionally. Spoon sauce evenly over chicken. Top with scallions and cheeses,
and bake 15-20 minutes until bubbly.
Serve over rice or pasta with additional sauce spooned on top.
4 comments:
This recipe contains nothing I don't like. For sure I'll be making this one!
XXX
This sounds delicious, Pattie...don't think I have ever had it. I thought I had Marsala, but looked at only could find Madeira and Cream Sherry. Guess I could sub the Madeira.
Hope you are having a good week.
This recipe looks amazing. I will surely try it! Thanks for sharing.
oh my. I want this now. Makes what I'm making for dinner look blah!! Thanks for sharing on the What's for Dinner link up!
Post a Comment