Lombardi Chicken
This past week I have had a few house guests and the opportunity to make a few of my favorite recipes… {and photograph them}, so I can share them with you. One of my all time favorite chicken recipes is this recipe from Better Homes and Gardens. Enjoy!
Lombardi Chicken Recipe:
1 lb skinless, boneless chicken breast halves
3-4 tbsp a/p flour
3 tbsp butter or margarine
1 cup sliced fresh mushrooms
1/2 cup dry Marsala wine
1/3 cup chicken broth
1/3 cup shredded mozzarella or fontina cheese
1/3 cup grated parmesan cheese
1/4 cup thinly sliced green onions.Â
{this recipe is from Better Homes and Gardens’ Our Best Recipes cookbook}
1. Preheat oven to 375. Cut each breast half in half lengthwise. Place each between 2 pieces of heavy plastic wrap; working from center to edges, pound with flat side of a meat mallet to 1/8 inch thickness. Remove plastic wrap. Coat chicken lightly with flour.
2. In a 12-inch skillet, melt 1 tbsp of the butter over medium heat; add half the chicken pieces, cook for 4 minutes, turning once. Transfer to a 2 quart rectangular baking dish. Repeat with another 1 tbsp of the butter and remaining chicken pieces; transfer to the baking dish.
3. Melt the remaining 1 tbsp butter in the skillet. Add mushrooms. Cook and stir until tender; add wine, broth, dash of salt & a dash of pepper. Bring to boiling; boil gently about 5 minutes or until mixture is reduced to 1/2 cup including mushrooms. Pour over the chicken.
4. In a small bowl, combine mozzarella cheese, Parmesan cheese, and green onions; sprinkle over the chicken. Bake, uncovered, for 20 minutes. Serves 4.
I served the chicken with Rosemary Roasted Potatoes and it was amazing as usual, making me hungry just thinking about it! Hope your work week is speeding right along!
