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Chicken Lombardi




Source of Recipe


the web


List of Ingredients




1 lb. skinless, boneless chicken breast halves
3 to 4 T. all-purpose flour
salt and pepper
3 T. butter
1 C. sliced fresh mushrooms
1/2 C. dry Marsala wine
1/3 C. chicken broth
1/3 C. fontina cheese (if you don't like Fontina use mozzarella)
1/3 C. grated parmesan
1/4 C. thinly sliced green onions



Recipe



Cut each breast half at center membrane if need be. I personally leave mine whole, I like it when it takes up a lot of space on the plate. Place each piece in a gallon-size ziplock but don't zip; pound with a schnitzel pounder/flat mallet. Coat chicken lightly with salted and peppered flour.

In a large skillet melt 1 tablespoon of the butter with a few splashes of olive oil over medium heat; add half of the chicken pieces. Cook for 2 minutes on each side. Transfer to a 2-quart rectangular baking dish. Repeat with another 1 tablespoon butter or margarine and the remaining chicken pieces; transfer to dish.

Melt the remaining butter or margarine in the skillet. Add the mushrooms. Brown/caramelize on medium high and stir until tender; add wine, broth and a dash each of salt and pepper. Bring to boiling; boil gently until mixture is reduced to 1/2 cup including mushrooms (about 5 minutes). Pour over chicken.

Combine the two cheeses and green onions; sprinkle over the chicken. Bake uncovered in a 375ºF. oven for 20 minutes.