This topic contains 7 replies, has 8 voices, and was last updated by mos September 30, 2018 at 3:29 pm.

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  • #358366

    Here’s an awesome recipe for chicken lombardy that was shared on my fb page! i couldn’t wait to share it here after making it myself last night.


    8 oz package(s) sliced fresh mushrooms
    2 tablespoon(s) butter melted
    6 chicken breasts
    1/2 cup(s) all-purpose flour
    1/3 cup(s) butter
    3/4 cup(s) marsala
    1/2 cup(s) chicken broth
    1/2 teaspoon(s) salt
    1/8 teaspoon(s) pepper
    1/2 cup(s) shredded mozarella cheese
    1/2 cup(s) parmesan cheese
    2 green onions chopped

    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.

    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.

    Roll the chicken pieces in flour. Melt butter in a frying pan, brown the chicken on both sides & cook about halfway. 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.

    Add 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.

    Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

    Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses.

    You can remove the wine and use low-sodium organic broth.

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  • #461666

    mos
    Participant

    Another recipe that looks soooo good!

  • #461676

    This looks amazing. Thanks for sharing.

  • #462411

    I cooked this tonight. Excellent, my family loved it! Six breasts was a bit much for my 9×13 pan but they were 12 oz breasts.

    So watch portion size.

    Delicious!

  • #462944

    Found your recipe with the yummy picture, so I just had to make it right away. It was fantastic! I put it under my recipe book’s “Favorites” section right away.

  • #447716

    Is it necessary to bread the chicken? Trying to cut down on carbs for my diabetic father. I pan sear chicken breasts and get good color but then they aren’t pounded thin.

    Does the breading help keep them from drying out?

  • #463453

    @cindercat 1051856 wrote:

    Is it necessary to bread the chicken? Trying to cut down on carbs for my diabetic father. I pan sear chicken breasts and get good color but then they aren’t pounded thin.

    Does the breading help keep them from drying out?

    If you nare limiting carbs, use crushed pork rinds for breading they are zero carbs and work on any recipe calling for breading.

  • #465025

    I do not see in the recipe where or if to add the 3/4 cup marsala. I it just to be nearby for another recipe?

  • #465043

    mos
    Participant

    jack07, this is right after you remove the mushrooms from the pan and place them over the chicken: “Add 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.”

    Enjoy!

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