Chicken Lombardy
INGREDIENTS
·
4 boneless skinless chicken breasts, pounded to even
thickness
·
2 tablespoons butter
·
2 teaspoons minced garlic
·
8 ounces fresh mushrooms, diced
·
1/3 cup flour
·
3/4 cup marsala cooking wine
·
1/2 cup chicken broth
·
salt and pepper to taste (I used about 1/2 teaspoon
each)
·
1/3 cup shredded mozzarella cheese
·
1/3 cup shredded parmesan cheese
·
1 green onion, chopped
INSTRUCTIONS
1.
Preheat oven to 400 degrees. Lightly grease a large
baking dish and set aside.
2.
Melt butter in a large skillet over medium heat.
Stir in garlic. Saute mushrooms in melted butter 2-3 minutes until tender and
fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set
aside.
3.
Toss chicken breasts in the flour to coat. Cook for
1-2 minute on each side in the same pan you used for the mushrooms (do not
clean the pan in between). Transfer chicken to your prepared baking dish.
Scatter mushrooms over the chicken.
4.
Add marsala wine and chicken broth to the pan. Add
salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and
simmer 5-10 minutes. Pour over chicken and mushrooms.
5. Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green
onions on top. Cover dish with foil and bake for 15-20 minutes. Uncover and
cook for another 5-10 minutes until chicken is cooked through and cheese is
melty and serve.
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