Dinner Ideas: Chicken Lombardy
Tonight's dinnner is Chicken Lombardy, steamed rice, yellow corn on a cob, homemade pickled cucumber with manzanilla olives stuffed with minced pimiento, and pickled carrots (a leftover from a Mexican restaurant). I've been making Chicken Lombardy sparingly for five years now and this has always been a hit in the family. My Fil-Am husband always likes to pair this up with white rice. Here is the recipe for the chicken:
Chicken Lombardy
Ingredients:
5 pcs. Mushroom (regular size), sliced
2 Tablespoon Salted Butter
4 to 6 pcs. skinless, boneless Chicken Breasts
1/2 Cup All-purpose Flour
1/3 Cup Butter
3/4 Cup Marsala
1/2 Cup Chicken Broth (I actually prefer water + 1/2 cube chicken bouillon)
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
1/2 Cup Mozarella Cheese, shredded
1/2 Cup Parmessan Cheese
3 Green Onions, chopped
Instructions:
1. Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
2. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
3. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
4. Add marsala wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
5. Bake uncovered, at 450 degrees for 12 to 14 minutes or until cheese melts.
Chicken Lombardy
Ingredients:
5 pcs. Mushroom (regular size), sliced
2 Tablespoon Salted Butter
4 to 6 pcs. skinless, boneless Chicken Breasts
1/2 Cup All-purpose Flour
1/3 Cup Butter
3/4 Cup Marsala
1/2 Cup Chicken Broth (I actually prefer water + 1/2 cube chicken bouillon)
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
1/2 Cup Mozarella Cheese, shredded
1/2 Cup Parmessan Cheese
3 Green Onions, chopped
Instructions:
1. Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
2. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
3. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
4. Add marsala wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
5. Bake uncovered, at 450 degrees for 12 to 14 minutes or until cheese melts.
