CHICKEN BREASTS LOMBARDY
Source of Recipe
Southern Living Nov 1978
Recipe Introduction
VERY VERY GOOD RECIPE~!
List of Ingredients
6 whole chicken breasts, boned, skinned and quartered
1/2 cup all-purpose flour
1 cup butter, divided
Salt & pepper
1 1/2 cups sliced mushrooms
3/4 cup Marsala wine
1/2 cup chicken broth
1/2 cup (2 oz) shredded Fontina or mozzarella cheese
1/2 cup grated Parmesan cheese
Recipe
Place each chicken piece between 2 sheets of waxed paper, and flatten to
1/8-inch thickness using a mallot or rolling pin.
Dredge chicken lightly with flour. Place 4 pieces at a time in 2 T melted
butter in a large skillet; cook over low heat 3 to 4 minutes on each side
or until golden brown. Place chicken in a greased 13x9x2-inch baking
dish, overlapping edges; sprinkle with salt & pepper to taste. Repeat
procedure with remaining chicken, adding 2 T butter to skillet each time.
Reserve drippings in skillet.
Saute mushrooms in 1/4 cup butter until tender; drain. Sprinkle evenly
over chicken.
Stir wine and chicken stock into drippings in skillet. Simmer 10 minutes,
stirring occasionally. Stir in 1/2 t salt and 1/8 t pepper. Spoon about
1/3 of sauce evenly over chicken. Reserve remaining sauce.
Combine cheese, and sprinkle over chicken. Bake 450º for 10-12 minutes.
Place under broiler 1-2 minutes until lightly browned. Serve with remaining
reserved sauce. Yield: 8 servings.
Note: Turkey breast may be substituted for chicken. Instead of Marsala
wine, 3/4 cup dry white wine may be used.
|
Â
Â
Â
|
member logon
