CHICKEN LOMBARDY
Lombard
Lombardy Chicken Juice cooked in a quick marsala sauce with tender mushrooms
and melted mozzarella cheese!
Ingredients
- 1/3 cup butter
- 1/4 cup Marsala wine
- 1/2 cup flour
- 1/2 tbsp corn starch + 1 tbsp water
- 2 tbsp butter, melted
- salt & pepper, to taste
- 1/2 cup chicken broth
- 2-3 green onions, thinly sliced
- 3 large boneless, skinless chicken breasts
- 8 oz pkg sliced baby bella mushrooms
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
First, Cut
each chicken breast evenly in half lengthwise. One by one, place a piece of
chicken between two sheets of heavy-duty plastic wrap. Using the flat side of a
meat mallet, flatten the breast to 1/4 "thick.Repeat for all chicken
pieces.
Then, Melt
the two tablespoons of butter in a large skillet over medium heat. Add the
mushrooms and sauté for 3 to 5 minutes or until tender.
Remove cooked mushrooms
on a plate or bowl and set aside.
Add the flour
on a plate. Dredge each piece of chicken in, making sure the coat is even.
In the same
pan where you cooked the mushrooms, melt two tablespoons of remaining butter.
Add two pieces of chicken and increase the heat to medium-high. Let the chicken
cook until it is golden brown on one side, turn it over and start again.
Transfer the golden breasts to a plate on hold.
Add another
tablespoon of butter to the pan and brown two more breasts.
Repeat until all
the chicken is golden brown and transferred to the waiting plate.
Stir the
broth and wine into the cooking juices in the pan, whisking to deglaze the pan
and remove all the delicious golden pieces. Season with salt and pepper. Bring
the mixture to a boil, then reduce the heat and simmer for 5 minutes or until
the mixture slightly thickens.
In a small
bowl, combine cornstarch and water to form a paste. Beat this in the pan sauce
and simmer another 1-2 minutes, until thickened. Remove the pan from the heat
and set aside.
Transfer the
chicken breasts to a lightly greased baking dish of 9x13, covering a little if
necessary to fit all. Spread the sautéed mushrooms evenly on top.
Pour the
sauce evenly over the chicken. Then sprinkle the cheeses evenly, then chopped
green onions.
Cook the
prepared chicken at 450 degrees for 15 to 20 minutes or until the cheese is
melted and lightly browned. Remove the dish from the oven and serve
immediately.
Happy
Cooking Time.
