Chicken Breasts Lombardy

CHICKEN BREASTS LOMBARDY 
Southern Living Nov 1978 
VERY VERY GOOD RECIPE~! 
 
6 whole chicken breasts, boned, skinned and quartered 
1/2 cup all-purpose flour 
1 cup butter, divided 
Salt & pepper 
1 1/2 cups sliced mushrooms 
3/4 cup Marsala wine 
1/2 cup chicken broth 
1/2 cup (2 oz) shredded Fontina or mozzarella cheese 
1/2 cup grated Parmesan cheese 
 
Place each chicken piece between 2 sheets of waxed paper, and flatten to 
1/8-inch thickness using a mallot or rolling pin. 
 
Dredge chicken lightly with flour. Place 4 pieces at a time in 2 T melted 
butter in a large skillet; cook over low heat 3 to 4 minutes on each side 
or until golden brown. Place chicken in a greased 13x9x2-inch baking 
dish, overlapping edges; sprinkle with salt & pepper to taste. Repeat 
procedure with remaining chicken, adding 2 T butter to skillet each time. 
Reserve drippings in skillet. 
 
Saute mushrooms in 1/4 cup butter until tender; drain. Sprinkle evenly 
over chicken. 
 
Stir wine and chicken stock into drippings in skillet. Simmer 10 minutes, 
stirring occasionally. Stir in 1/2 t salt and 1/8 t pepper. Spoon about 
1/3 of sauce evenly over chicken. Reserve remaining sauce. 
 
Combine cheese, and sprinkle over chicken. Bake 450� for 10-12 minutes. 
Place under broiler 1-2 minutes until lightly browned. Serve with remaining 
reserved sauce. Yield: 8 servings. 
 
Note: Turkey breast may be substituted for chicken. Instead of Marsala 
wine, 3/4 cup dry white wine may be used.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes