Chicken Breasts Lombardy
This recipe comes from one of our local cookbooks, Cajun Revelation.
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INGREDIENTS
Nutrition- 6
- 1
-
- 2
- 1⁄4
- 1 1⁄2cups sliced mushrooms
- 3⁄4cup marsala wine
- 1⁄2cup chicken stock
- 1⁄2teaspoon salt
- 1⁄8teaspoon pepper
- 1⁄2
- 1⁄2cup grated parmesan cheese
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DIRECTIONS
- Flatten each chicken breast between sheets of waxed paper to 1/8 inch thickness.
- Dredge chicken lightly with flour.
- Place 4 pieces at a time in 2 Tbsp melted butter in large skillet.
- Cook over low heat 3 to 4 minutes on each side or until golden brown.
- Place chicken in a greased 9x13 baking dish overlapping edges.
- Sprinkle with salt, black pepper and red pepper to taste.
- Repeat procedure with remaining chicken.
- Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet.
- Sprinkle sauteed mushrooms, garlic and onion evenly over chicken.
- Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally.
- Add salt and peppers mixing well and spoon about a third of the sauce evenly over the chicken reserving remainder.
- Combine cheeses and sprinkle over chicken.
- Bake at 450 degrees for 10 to 12 minutes.
- Place under broiler 1 to 2 minutes or until lightly browned.
- Serve with reserved sauce.
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