Chickenbreastslombardy Recipes

CHICKEN LOMBARDY

Steps:

• Preheat oven to 450.
• Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each breast in flour to coat it all around and set aside.
• Melt 4 tablespoons of the butter (1/2 stick) in a large pan over medium heat. Add chicken breasts to the pan and brown on each side for 5 minutes. Transfer to a 9x13 casserole dish (or equivalently sized baking dish).
• Add 1 tablespoon of the remaining butter to the pan, then add the sliced mushrooms. Saute for 5-7 minutes, until the mushrooms are golden brown. Scatter the mushrooms on top of the chicken breasts in your baking dish.
• Add the marsala wine and chicken broth to the pan, bring to a simmer, then reduce heat to low and cook for about 10 minutes, stirring occasionally.
• Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon butter until the butter is melted. Pour the wine mixture over the chicken and mushrooms in the baking pan.
• Combine the Parmesan and mozzarella cheeses and sprinkle evenly over the chicken breasts.
• Bake at 450 for 20 minutes, until browned and chicken is cooked through. Let rest for 5 minutes, then serve.

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.

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 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 the oven to 300 degrees F (150 degrees C).
• Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
• Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
• Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
• 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. Place flour in a shallow plate and dredge chicken.
• Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
• Sprinkle mushrooms evenly over chicken.
• Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
• Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.

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.