Monday, November 13, 2017

Chicken Lombardy - Recipe

Every once in awhile you see a facebook video on how to make something. And it looks SO delicious you just have to try it. And when you do, #winning, it's ah-may-zing! That's how we feel about this spectacular dish, which tastes like something you might order in a restaurant. The official recipe I used is here. But it's a little "fussy" as written. I'll put ingredients here with my own "how to", and if you know how to cook, you're good to go. Perhaps if you don't know how to cook you need more step by step, but I'm saving you time, and not altering the outcome, so you should love me, if you don't already that is;-) This is perhaps our very very favourite dish, currently!

(I double this recipe for our family, and we have a serving or two left over - it's excellent reheated)

3 boneless skinless chicken breasts - cut thin (butterfly if thick), and pound between wax paper or similar
1/3 C butter divided (2 T approx for mushrooms, rest for cooking chicken)
1/2 C flour
8 oz sliced mushrooms - canned is ok in a pinch, but trust me, fresh makes all the difference here! If using canned, use liquid, don't drain it
3/4 C Marsala wine
1/2 C chicken stock
1/2 t salt
1/4 t pepper
1/2 C shredded mozzarella (shredding it yourself instead of pre-shredded really does make a difference)
1/2 C parmesan cheese ("real grated" instead of the 'for spaghetti' kind really makes it great, but can use either)
green onions (optional, but nice)

Dredge the chicken in flour, and pan fry in butter (or olive oil), flipping for even cooking, until done (but not over-done). If you have two large pans, when chicken is nearing done, start cooking the mushrooms in butter (if you don't, use the same pan for both - maybe do mushrooms & sauce first, then set aside and cook chicken), when mushrooms are cooking down well and browned and delicious, add the wine, stock, salt & pepper, bring to a boil, then reduce to simmer while chicken finishes cooking, about 10 mins. Heat oven to 450, and grease a 9x13 pan. When chicken is done, place in 9x13 in a single layer. Pour the mushrooms and sauce over all. Top with cheeses and green onions. Bake for 15-20mins, (while you make the rice), once cheese is melting and browning, you're good to go! Serves well over rice, or pasta

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