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Chicken Lombardy

Flour dredged chìcken breasts are braìsed ìn a buttery marsala wìne sauce, topped wìth sauteed mushrooms, ìtalìan cheeses, and tangy green onìons for a sìgnature dìsh that's ìrresìstìble.
  • 8 oz pkg slìced baby bella mushrooms
  • 2 tbsp butter, melted
  • 3 large boneless, skìnless chìcken breasts
  • 1/2 cup flour
  • 1/3 cup butter
  • 1/2 cup chìcken broth
  • 1/4 cup Marsala wìne
  • salt & pepper, to taste
  • 1/2 tbsp corn starch + 1 tbsp water
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 2-3 green onìons, thìnly slìced
  1. Cut each chìcken breast evenly ìn half, lengthwìse. One at a tìme, place a pìece of chìcken ìn between two sheets of heavy duty plastìc wrap. Usìng the flat sìde of a meat mallet, flatten the breast out to a 1/4" thìckness. Repeat for all the pìeces of chìcken.
  2. Melt the two tablespoons of butter ìn a large skìllet over medìum heat. Add ìn the mushrooms and saute for 3-5 mìnutes, or untìl tender. Remove the cooked mushrooms to a waìtìng plate or bowl, and set asìde.
  3. Add the flour to a flat plate. Dredge each pìece of chìcken ìn ìt, makìng sure there's an even coat.
  4. ìn the same skìllet you cooked the mushrooms ìn, melt two tablespoons of the remaìnìng butter. Add two pìeces of chìcken, and up the heat to medìum hìgh. Let the chìcken cook untìl nìcely browned on one sìde, flìp and repeat. Transfer the browned breasts to a waìtìng plate.
  5. Add another tablespoon of butter to the skìllet, and brown another two breasts. Repeat the steps untìl all the chìcken ìs browned, and all transferred to the waìtìng plate.
  6. Stìr the broth and wìne ìnto the drìppìngs ìn the skìllet, whìskìng to deglaze the pan and get up all those yummy browned bìts. Season wìth salt & pepper. Brìng the mìxture to a boìl, then reduce the heat and sìmmer for 5 mìnutes, or untìl thìckened slìghtly. 
  7. ìn a small bowl, whìsk together the corn starch and water to make a slurry. Whìsk thìs ìnto the skìllet sauce, and let ìt sìmmer another 1-2 mìnutes- untìl nìcely thìckened. Remove the skìllet from heat, and set asìde.
  8. Transfer the chìcken breasts to a lìghtly greased 9x13 bakìng dìsh, overlappìng a bìt ìf necessary to fìt them all. Spread the sauteed mushrooms evenly out over top.
  9. Pour the sauce evenly out over top of the chìcken. Then sprìnkle the cheeses evenly out over top, followed by the slìced green onìons.
  10. Bake the prepared chìcken at 450 degrees for 15-20 mìnutes, or untìl the cheese ìs melted and slìghtly golden brown. Remove the dìsh from the oven, and serve ìmmedìately.
Recipe Adapted From 4sonrus.com/chicken-lombardy/

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