Chicken Breasts Lombardy
Chicken Breasts Lombardy is an moderately easy dinner. Made with 8 chicken breast halves, skinned and boned, 1/2 c. all-purpose flour, 1/2 c. butter or margarine, melted and divided, 1 c. sliced mushrooms and 1/2 c. marsala wine, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Place chicken between 2 sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Dredge chicken lightly in flour.
Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown.
Place chicken in a lightly greased 13 x 9 x 2-inch baking dish, overlapping edges.
Repeat procedure with remaining chicken, adding 2 tablespoons butter.
Reserve drippings.
Saute mushrooms in remaining 1/4 cup butter; sprinkle evenly over chicken.
Stir wine and chicken broth into pan drippings in skillet.
Simmer 10 minutes, stirring occasionally.
Spoon sauce evenly over chicken.
Bake at 400Β° for 10 minutes.
Combine cheeses and sprinkle over chicken.
Bake an additional 5 minutes.
π· Perfect Pairings
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