Chicken Breast Lombardyrobynne Recipes

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 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.

CHICKEN BREAST LOMBARDY

Steps:

• Place chicken between 2 sheets wax paper.
• Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
• Dredge chicken lightly in flour.
• Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
• Cook over low heat 3 to 4 minutes on each side or until golden brown.
• Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
• Repeat procedure with remaining chicken, adding 2 tbs.
• butter, reserve remaining drippings.
• Sauté mushrooms in the remaining 1/4 cup butter.
• Sprinkle evenly over chicken.
• Stir wine& chicken broth into pan drippings in skillet.
• Simmer 10 minutes stirring occasionally.
• Spoon sauce evenly over chicken.
• Bake at 400°F for 10 minutes.
• Combine cheeses, and sprinkle over chicken.
• Bake an additional 5 minutes.
• Service with rice or your favorite pasta.

CHICKEN BREASTS LOMBARDY

Steps:

• Flatten each chicken breast between sheets of waxed paper to 1/8 inch thickness.
• Dredge chicken lightly with flour.
• Place 4 pieces at a time in 2 Tbsp melted butter in large skillet.
• Cook over low heat 3 to 4 minutes on each side or until golden brown.
• Place chicken in a greased 9x13 baking dish overlapping edges.
• Sprinkle with salt, black pepper and red pepper to taste.
• Repeat procedure with remaining chicken.
• Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet.
• Sprinkle sauteed mushrooms, garlic and onion evenly over chicken.
• Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally.
• Add salt and peppers mixing well and spoon about a third of the sauce evenly over the chicken reserving remainder.
• Combine cheeses and sprinkle over chicken.
• Bake at 450 degrees for 10 to 12 minutes.
• Place under broiler 1 to 2 minutes or until lightly browned.
• Serve with reserved sauce.

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).

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in skillet and then add sliced mushrooms, cooking until just tender. Remove from pan and set aside.
• Place each chicken breast between plastic wrap and flatten to 1/4 inch using a meat mallet.
• Dredge each breast in flour to lightly coat.
• Melt 2 tablespoons butter in same skillet and add half of breasts. Saute until golden about 4 minutes each side.
• Repeat with remaining 2 tablespoons of butter and the other 3 breasts.
• Place breasts in a lightly greased 9x13 pan. Top with the mushrooms.
• To the skillet add the wine and chicken broth. Stir up drippings from pan and bring to a boil. Add the salt and pepper. Decrease heat and simmer, uncovered 8 minutes, stirring occasionally.
• Pour sauce over chicken and mushrooms.
• Mix the cheeses together and sprinkle on the chicken.
• Bake 12-14 minutes at 450 degrees uncovered.

CHICKEN BREAST LOMBARDY~ROBYNNE

Steps:

• 1. COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
• 2. CUT each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin.
• 3. DREDGE chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
• 4. PLACE chicken in a lightly greased 13 X 9 X 2 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
• 5. ADD wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.
• 6. COMBINE cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.