Chicken Breasts Lombardy
Source of Recipe
unknown
List of Ingredients
6 whole chicken breasts, boned, skinned, and quartered
1/2 c. all purpose flour
1 c. butter, divided
salt and pepper
1 1/2 c. sliced mushrooms
3/4 c. Marsala wine
1/2 c. chicken stock
1/2 c. (2 oz) shredded Fontina or mozarella cheese
1/2 c. grated Parmesan cheese
Recipe
Place each piece of chicken between 2 sheets of waxed paper, and flatten to
1/8" thickness using a meat mallet or rolling pin.
Dredge chicken lightly with flour. Place 4 pieces at a time in 2 tbs.
melted butter in a large skillet; cook over low heat 3-4 min. on each side or until
golden brown. Place chicken in greased 13x9x2" baking dish, overlapping
edges; sprinkle with salt and pepper to taste. Repeat procedure with remaining
chicken, adding 2 tbs. butter to skillet each time. Reserve drippings in
skillet.
Saute' mushrooms in 1/4 c. butter until tender; drain. Sprinkle evenly over
chicken.
Stir wine and chicken stock into drippings in skillet. Simmer 10 min.,
stirring occasionally. Stir in 1/2 tsp. salt and 1/8 tsp. pepper. spoon about
1/3 of sauce evenly over chicken; reserve remaining sauce.
Combine cheese, and sprinkle over chicken. Bake at 450F for 10-12 min.
Place under broiler 1-2 min. or until lightly browned. Serve with reserved
sauce. Yield: 8 servings.
|
|
member logon
