Chicken Lombardy is a great type of almost-unique sort of savory pasta and other dish. With the fresh mushrooms, the tasty chicken, and the butter, cheese, and other spices, it’s one of the best dishes that you’ve probably never tried before.
It is a great one fi you’re someone who wants to include a unique dinner, or if you’re a bit stumped on what to have, for there is a lot that you can get from this, and a ton of great value from this.
You won’t be able to get enough, and it’s a great dish that’s also good for watching your calories as well.
Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) Marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) Parmesan cheese
2 green onions chopped
Steps
Take the mushrooms and then cook these in a couple tablespoons of butter, and from there, have this in a nonstick skillet that’s large, over a medium-high level of heat.
Stir this the whole time and do this for another 3-5 minutes or until everything becomes nice and tender.
Take this off the heat and then put it aside.
Take the chicken strips and then cut them in lengthwise halves.
Put the chicken in between two heavy-duty sheets of plastic wrap.
Flatten the chicken to about 1/8 thickness, either through a rolling pin or a meat mallet.
Take the chicken pieces that are flattened and put this in flour, and then, cook this in various batches, usually in a couple tablespoons of butter in a big, nonstick skillet over a medium heat, about 3-4 minutes or until every single side is golden.
Put the chicken on a greased pan with the edges of this overlapping.
Repeat this with the rest of the butter and the chicken but reserve the drippings from the pan inside the skillet.
Add the mushrooms in an even manner over the chicken.
Add the broth and the wine to your skillet, boil it lower, the heat, and then, let it sit in a simmer uncovered for about 10 minutes, stirring every so often.
Add in the salt and the pepper, seasoning it to taste, and then, put the sauce directly over your chicken.
Add in the cheese and the green onions together, mixing this all the way until it’s combined and then top this over the chicken and the mushroom mixture that’s there.
Bake this without a covering for about 12-14 minutes at about 450 until the cheese begins to melt.
When finished, take this out and then let it sit for about 10 minutes to cool down on the stove top. From there, slice it up into servings and then put this on a plate, either with a side salad or perhaps with a bit of pasta as a side dish for this. It also goes well with pasta if you put this over the top of this to make it taste even better as well for you, and something worth checking out.