Chicken Breasts Lombardy
Source: compilation of recipes, Carol, and thanks to Tara for her input
Good and easy recipe that can be made ahead of time, good for dinner parties. Serve with rice pilaf and asparagus, spinach risotto or roasted potatoes.
6 small skinless, boneless chicken breasts, (or 3 large, sliced in half horizontally)
Salt and pepper to taste
1/2 cup flour
1/2 cup butter, divided, more or less as needed
3/4 cup white wine (can use Marsala)
3/4 cup chicken stock
1 1/2 cups sliced mushrooms
1/2 cup Parmesan cheese
1 cup grated Mozzarella cheese, or to taste
1/4 cup sliced green onions
Place chicken between plastic wrap and pound to 1/4 inch thickness (important to be pounded thin or will take longer to bake). Season with salt and pepper, dredge in flour.
In a large skillet over medium-low heat, melt 2 T butter. Saute several chicken pieces without overcrowding, 3-4 minutes per side until lightly browned. Transfer to a 13x19 pan, overlapping the chicken. Repeat with remaining chicken, adding a little more butter to the pan each time.
Saute mushrooms in the chicken drippings until soft and slightly browned. Spoon on top of chicken.
Add wine and chicken broth to pan, scraping up browned bits and stirring occasionally. Simmer for about 10 minutes until reduced by 1/3 . Season to taste with salt and pepper.
Pour sauce over chicken and mushrooms, sprinkle with cheeses and green onions. (You can cover and refrigerate overnight at this point)
Bake at 375 degrees for 10 minutes or until chicken is done. (Takes longer if it has been refrigerated) Broil 1-2 minutes to brown the top. if needed.
6 servings