Chicken Lombardy
Chicken Lombardy is a a delicious simple chicken entree that seems to have different origins. I have read it came from Wisconsin but also that it began in Italy so wherever it began it has many variations but is always pan seared chicken breasts with mushrooms and marsala wine. This is my version.
Chicken Lombardy
Chicken Lombardy is a a delicious simple chicken entree that seems to have different origins. I have read it came from Wisconsin but also that it began in Italy so wherever it began it has many variations but is always pan seared chicken breasts with mushrooms and marsala wine. This is my version.
Open in Cookpad AppSteps
- 1
Spray a baking dish large enough to hold chicken in one layer with baking spray, preheat oven to 450°F.
- 2
Heat olive oil in a large skillet. Dredge each chicken slice in seasoned flour mixture.
- 3
Place in hot oil, don't crowd chicken, cook until golden on each side and remove chicken as done to prepared pan.
- 4
Add butter to skillet chicken was cooked in, melt and add mushrooms and garlic and cover and cook until tender.
- 5
Uncover and lightly brown mushrooms then remove and evenly place over chicken.
- 6
Into same skillet add marsala wine and reduce by about 1/2
- 7
Add chicken broth, lemon juice, hot sauce salt and pepper to taste and cook about 2 minutes then pour over mushrooms and chicken.
- 8
Evenly sprinkle fontina and romano cheese over the mushrooms and chicken, top with green onions.
- 9
Place in hot oven just until cheese melts, 5 to 20 minutes. Dont overcook at this point, you want the chicken to stay juicy.
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