CHICKEN LOMBARDY RECIPE

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Flour dredged chicken breasts are braised in a buttery marsala wine sauce, topped with sauteed mushrooms, Italian cheeses, and tangy green onions for a signature dish that’s irresistible.


Servings : 6

INGREDIENTS
8 oz pkg sliced baby bella mushrooms
2 tbsp butter, melted
3 large boneless, skinless chicken breasts
1/2 cup flour
1/3 cup butter
1/2 cup chicken broth
1/4 cup Marsala wine
salt & pepper, to taste
1/2 tbsp corn starch + 1 tbsp water
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2-3 green onions, thinly sliced

INSTRUCTIONS

  1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4″ thickness. Repeat for all the pieces of chicken.
  2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
  3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there’s an even coat.
  4. Visit CHICKEN LOMBARDY RECIPE @ 4sonrus.com for full instructions.

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