CHICKEN LOMBARDY
Incredibly juice, savory chicken baked in a quick marsala sauce with tender mushrooms and melty mozzarella cheese!
Provided by Tiffany
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Lightly grease a large baking dish and set aside.
- Melt butter in a large skillet over medium heat. Stir in garlic. Saute mushrooms in melted butter 2-3 minutes until tender and fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set aside.
- Toss chicken breasts in the flour to coat. Cook for 1-2 minute on each side in the same pan you used for the mushrooms (do not clean the pan in between). Transfer chicken to your prepared baking dish. Scatter mushrooms over the chicken.
- Add marsala wine and chicken broth to the pan. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer 5-10 minutes. Pour over chicken and mushrooms.
- Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green onions on top. Cover dish with foil and bake for 15-20 minutes. Uncover and cook for another 5-10 minutes until chicken is cooked through and cheese is melty and serve.
Nutrition Facts : Calories 324 kcal, Carbohydrate 18 g, Protein 33 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 88 mg, Sodium 440 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHEESY CHICKEN LOMBARDY
This cheesy chicken Lombardy recipe is easy to make and very delicious. Serve with rice, pasta, or mashed potatoes.
Provided by SCENT4U
Categories Main Dish Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
- Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
- Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
- Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
- Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
- Bake in the preheated oven for 10 minutes.
- Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 275.6 calories, Carbohydrate 8.7 g, Cholesterol 88.4 mg, Fat 12.9 g, Fiber 0.3 g, Protein 25.9 g, SaturatedFat 7.3 g, Sodium 241.6 mg, Sugar 1.5 g
CHICKEN BREASTS LOMBARDY
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
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
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
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
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