Chicken Lombardy Recipe 41

OLIVE GARDEN CHICKEN LOMBARDY RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, ¾ teaspoon salt, and pepper.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
• Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 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 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 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 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 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.

SOUTHERN LIVING'S CHICKEN BREASTS LOMBARDY RECIPE

Steps:

• Cook mushrooms in 2 T. butter slowly and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness,using a meat mallet. Dredge each chicken in flour and brown each side over medium heat until golden, about 3-4 minutes in butter. Place chicken in lightly greased 9x13-inch baking dish, overlapping edges. Reserve pan drippings in skillet. Sprinkle mushrooms over chicken. Add cooking wine and broth to pan drippings. Bring to a boil and simmer, uncovered, 8 minutes. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 for 20 minutes.

HEALTHY RECIPE : CHICKEN LOMBARDY

Steps:

• Preparation:
• 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 ⅛ inch thickness, using a meat mallet or rolling pin.
• Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. 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.