Lombardi Chicken
List of Ingredients
2 lbs skinless, boneless chicken breasts
6 to 8 T. flour
8 T. butter or margarine
2 c. fresh sliced mushrooms
1 c. dry marsala wine
2/3 c. chicken broth
2/3 c. shredded mozzarella cheese or fontina cheese
2/3 c. parmesan cheese
1/2 c. thinly sliced green onions
Cut each breast half in half lengthwise. Place each piece between two pieces of clear plastic wrap; pound with flat side of mallet until 1/4 inch thick. Remove plastic wrap. Coat shicken lightly with flour.
In a 12 inch skillet, melt 2 T. of the butter or margarine over medium heat; add half of the chicken pieces. Cook for 2 minutes on each side. Transfer to a 2 qt rectangular baking dish. Repeat with another 2 T. of the butter or margarine and the remaining chicken pieces; transfer to baking dish.
Melt the remaining butter in skillet and add the mushrooms. Cook and stir until tender; add wine, broth, and a dash each of salt and pepper. Bring to boiling; boil gently til mixture is reduced to 1 cup including mushrooms,(about 5 minutes). Pour over the chicken.
Combine cheeses and green onions; sprinkle over chicken. Bake uncovered in a 375 degree oven for 20 minutes. Makes 8 servings.
I prefer to brown the chicken in half olive oil and half butter. The butter gives it a nice flavor but the olive oil keeps it from burning.
I served this with one of the new Uncle Ben's rice mixes.Recipe
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