Chicken Lombardy
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Serves/Makes: 6
Ready in: 30-60 minutes
- 6 boneless chicken breasts, skinned and quartered
- all-purpose flour
- 1 cup butter, melted and divided
- salt, black pepper and red pepper to taste
- 1 1/2 cup sliced mushrooms
- 3/4 cup Marsala wine
- 1/2 cup chicken stock
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded Fontina or Mozzarella cheese
- 1/2 cup grated Parmesan cheese
Flatten each chicken breast between sheets of waxed paper to 1/8-inch thickness. Dredge chicken lightly with flour. Place 4 pieces at a time in 2 Tbsp melted butter in large skillet. Cook over low heat 3 to 4 minutes on each side or until golden brown. Place chicken in a greased 9\" x 13\" baking dish, overlapping edges. Sprinkle with salt, black pepper and red pepper to taste. Repeat procedure with remaining chicken. Add remaining butter to skillet used to saute chicken. Then add mushrooms and saute until tender. Remove from skillet. Sprinkle mushrooms evenly over chicken. Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally. Add salt and pepper, mixing well, and spoon about a third of the sauce evenly over the chicken, reserving the remainder. Combine cheeses and sprinkle over chicken. Bake at 450 degrees F for 10 to 12 minutes. Place under broiler 1 to 2 minutes or until lightly browned. Serve with reserved sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.