Chicken Lombardy

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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.

      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

      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

      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!

    • #596352

      This is one of our favorite dishes.. I make it 20-30 times per year.

      I think I’d misread the “6 chicken breasts” as 3 chicken breasts that you butterfly in half (which is what I do). Maybe others cook twice as much chicken and spread the rest over more of it? That’d be great leftover-wise I guess, but I don’t know if I want it diluted – what we have now is amazing. It feeds me and my two daughters, and I still end up with leftovers for a day or two for me. Having more for everyone would be great, as long as it still tasted as good. Does anyone really use 6 chicken breasts?

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