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Chicken breast lombardy

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Ingredients/Components

whole chicken breasts, boned, skinned and quartered - 6 item
all-purpose flour - 1/2 c
butter or margarine, divided - 1 c
salt and pepper - 1 item
sliced mushrooms
Marsala wine - 3/4 c
chicken stock - 1/2 c
2 oz - 1/2 c
grated Parmesan cheese - 1/2 c

How to make chicken breast lombardy:

Place each piece of chicken between 2 sheets of waxed paper and 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 or margarine in a large skillet. Cook over low heat 3 or 4 minutes on each side or until golden brown. Place chicken in a greased 13 x 9 x 2-inch baking dish, overlapping edges. Sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 tablespoons butter to skillet each time. Reserve drippings in skillet. Saute mushrooms in 1/4 cup butter until tender; drain. Sprinkle evenly over chicken.

Stir wine and chicken stock into drippings in skillet. Simmer 10 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Spoon about 1/3 sauce evenly over chicken; reserve remaining sauce.

Combine cheese and sprinkle over chicken. Bake at 450° for 10 to 12 minutes or until lightly browned. Serve with remaining sauce. Yields 6 to 8 servings.

Note: Instead of Marsala wine, 3/4 cup dry white wine may be used.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

2.8

Average rating: 2.8, total votes: 6

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