Chicken Lombardy Recipe by cswindoll
Chicken Lombardy Cooking Instructions 1 Pound chicken breast till about 1/4 inch thick. Season with salt, pepper, garlic powder and italian seasoning. 2 Dredge in flour and cook in 1Tbl butter and 1 Tbl olive oil over medium heat till lightly golden brown. Remove and drain on paper towel or rack 3 In same pan you cooked chicken in, add the other 2 Tbls. of butter and saute mushrooms till tender. Sprinkle with about a tsp. of flour and stir letting cook 1 to 2 more minutes. 4 Add wine and broth to pan and scrape all the goodies up from the bottom and bring to light boil. Reduce heat to med/low and reduce liquid by a little less then half. 5 Place chicken back into pan (if oven safe you can bake everything in the same pan) or place chicken in baking dish and pour the reduced sauce over the chicken. 6 Top with cheeses and bake in oven 350°F till cheese is melted and all gooey, bubbly and golden. 1 Pound chicken breast till about 1/4 inch thick. Season with salt, pepper, garlic powder and italian seasoning. 1 Pound chicken breast till about 1/4 inch thick. Season with salt, pepper, garlic powder and italian seasoning. 2 Dredge in flour and cook in 1Tbl butter and 1 Tbl olive oil over medium heat till lightly golden brown. Remove and drain on paper towel or rack 2 Dredge in flour and cook in 1Tbl butter and 1 Tbl olive oil over medium heat till lightly golden brown. Remove and drain on paper towel or rack 3 In same pan you cooked chicken in, add the other 2 Tbls. of butter and saute mushrooms till tender. Sprinkle with about a tsp. of flour and stir letting cook 1 to 2 more minutes. 3 In same pan you cooked chicken in, add the other 2 Tbls. of butter and saute mushrooms till tender. Sprinkle with about a tsp. of flour and stir letting cook 1 to 2 more minutes. 4 Add wine and broth to pan and scrape all the goodies up from the bottom and bring to light boil. Reduce heat to med/low and reduce liquid by a little less then half. 4 Add wine and broth to pan and scrape all the goodies up from the bottom and bring to light boil. Reduce heat to med/low and reduce liquid by a little less then half. 5 Place chicken back into pan (if oven safe you can bake everything in the same pan) or place chicken in baking dish and pour the reduced sauce over the chicken. 5 Place chicken back into pan (if oven safe you can bake everything in the same pan) or place chicken in baking dish and pour the reduced sauce over the chicken. 6 Top with cheeses and bake in oven 350°F till cheese is melted and all gooey, bubbly and golden. 6 Top with cheeses and bake in oven 350°F till cheese is melted and all gooey, bubbly and golden. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sloppy Joe Cups Strawberry Banana Smoothie Cake Banana Bread Lazy Girls Cookie's Chewy Chocolate Chip Granola Bars Sloppy Joe Cups Strawberry Banana Smoothie Cake Banana Bread Lazy Girls Cookie's Chewy Chocolate Chip Granola Bars Yummy in my Tummy Chicken 65 Kallushappu meen curry Chocolate Pudding Brownie Bites Vickys Salmon with an Asian-Style Sauce, GF DF EF SF NF Weekend Chilli Cinnamon Steel Cut Oatmeal with Haw Honey & Flaxseed Candy Pacifiers Cake Banana Bread Chicken Breasts, Cooked Sous Vide Marion-berry BBQ Sauce Yummy in my Tummy Chicken 65 Kallushappu meen curry Chocolate Pudding Brownie Bites Vickys Salmon with an Asian-Style Sauce, GF DF EF SF NF Weekend Chilli Cinnamon Steel Cut Oatmeal with Haw Honey & Flaxseed Candy Pacifiers Cake Banana Bread Chicken Breasts, Cooked Sous Vide Marion-berry BBQ Sauce