Cheesy Chicken Lombardy Recipes

CHICKEN LOMBARDY

Steps:

• Preheat oven to 450 degrees F.
• Season chicken with salt and pepper.
• In a large skillet, heat 1 Tablespoon Olive Oil on medium high heat. Brown chicken breasts on each side for 3 to 4 minutes.
• Place browned chicken into a baking dish. Set aside.
• Add 1 Tablespoon Olive Oil to skillet and add mushrooms, onions and Italian Seasoning and sauté until mushrooms start to become tender and onions translucent, about 5 to 7 minutes.
• Season mushroom mixture with salt and pepper and add garlic cloves and sauté for anther 30 seconds.
• Next, add chicken broth and cream cheese to skillet and mix well to combine lifting any brown bits from the bottom of the skillet.
• Once cream cheese has melted and sauce is thickened up a bit, pour the sauce mixture over the chicken.
• Top chicken and sauce with mozzarella cheese, followed by Parmesan cheese.
• Bake for about 10 to 15 minutes, or until chicken is cooked through. Baking time will depend on thickness of chicken.
• Once cooked through, place under the broiler to allow the cheese to brown.
• Serve immediately.

CHICKEN LOMBARDY

Steps:

• Preheat oven to 400 degrees. Lightly grease a large baking dish and set aside.
• Melt butter in a large skillet over medium heat. Stir in garlic. Saute mushrooms in melted butter 2-3 minutes until tender and fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set aside.
• Toss chicken breasts in the flour to coat. Cook for 1-2 minute on each side in the same pan you used for the mushrooms (do not clean the pan in between). Transfer chicken to your prepared baking dish. Scatter mushrooms over the chicken.
• Add marsala wine and chicken broth to the pan. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer 5-10 minutes. Pour over chicken and mushrooms.
• Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green onions on top. Cover dish with foil and bake for 15-20 minutes. Uncover and cook for another 5-10 minutes until chicken is cooked through and cheese is melty and serve.

CHICKEN LOMBARDY

Steps:

• Preheat oven to 450 degrees.
• In a large pan over medium heat, add two tablespoons of butter. When butter melted, add mushrooms and saute for 3-5 minutes or until they've become golden brown. Set aside
• Prepare the chicken. Cut the chicken breasts lengthwise in half and transfer onto a cutting board, cover with plastic wrap, and pound until they become flattened.
• Prepare a small bowl with flour and dip each chicken breast (from both sides) in it, until evenly coated.
• In the same pan that you cooked mushrooms, melt two tablespoons of the remaining butter. Cook the chicken on high heat for about 3 minutes on both sides. Set aside.
• Reduce the heat to medium to low, and slowly stir the broth and wine into the pan. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until thickened slightly.
• In a small bowl, mix together the corn starch and water until well combined. Add it to the sauce and simmer for few minutes until everything combined and the sauce thickened. Set aside.
• Transfer the chicken breasts to a 9 x 13 baking dish. Follow with a layer of mushrooms, mozzarella, and parmesan cheese and top with chopped green onions.
• Bake in the oven for 15-20 minutes, or until the cheese is melted and slightly golden brown. Enjoy with pasta, rice, or simply fresh green salad!

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
• Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.

CHEESY CHICKEN LOMBARDY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
• Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
• Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
• Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
• Bake in the preheated oven for 10 minutes.
• Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).