CHICKEN BREASTS LOMBARDY
Make and share this Chicken Breasts Lombardy recipe from Food.com.
Provided by Luby Luby Luby
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 737.5, Fat 50.2, SaturatedFat 26.9, Cholesterol 194.8, Sodium 808, Carbohydrate 6.8, Fiber 0.3, Sugar 2.4, Protein 37.9
CHICKEN BREASTS LOMBARDY
This is so good, it is more flavorful than chicken marsala with the added cheese and scallions. Your guests will ask for more.
Provided by Jenny Powers
Categories Chicken
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Saute the mushrooms in 2 tablespoons of butter in a large skillet until tender and set aside.
- 2. Cut each chicken breast in half lengthwise. Pound until 1/8 inch thick between saran wrap or wax paper.
- 3. Coat the chicken with the flour. Melt 2 tablespoons of butter in another large skillet over medium heat. Add the chicken in batches cooking each side for 3 to 4 minutes. Remove each batch and place the chicken in a 9x13 baking dish, over lapping if necessary. Sprinkle the mushrooms over the chicken.
- 4. To make the sauce, add the wine and chicken broth to the drippings in the skillet, stirring to deglaze the skillet. Bring to a boil and reduce the heat to simmer for 8 minutes, stirring occasionally. If you need to thicken add a tablespoon of cornstarch and a little chicken broth that is blended before you put it in the sauce. Stir in the salt and pepper, then pour over the chicken.
- 5. Combine the fontina, parmesan cheese and green onions in a bowl. Sprinkle over the chicken and bake 20 mins at 375 degrees. Broil for 2 mins 6 inches from the heat source. . Leave the oven door open a bit
CHEESY CHICKEN LOMBARDY
This cheesy chicken Lombardy recipe is easy to make and very delicious. Serve with rice, pasta, or mashed potatoes.
Provided by SCENT4U
Categories Main Dish Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
- Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
- Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
- Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
- Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
- Bake in the preheated oven for 10 minutes.
- Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 275.6 calories, Carbohydrate 8.7 g, Cholesterol 88.4 mg, Fat 12.9 g, Fiber 0.3 g, Protein 25.9 g, SaturatedFat 7.3 g, Sodium 241.6 mg, Sugar 1.5 g
CHICKEN BREAST LOMBARDY
Make and share this Chicken Breast Lombardy recipe from Food.com.
Provided by Just Cher
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between 2 sheets wax paper.
- Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
- Dredge chicken lightly in flour.
- Place 4 pieces at a time in 2 tbs of 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 lightly greased 13x9 inch baking pan, overlapping edges.
- Repeat procedure with remaining chicken, adding 2 tbs.
- butter, reserve remaining drippings.
- Sauté mushrooms in the remaining 1/4 cup butter.
- Sprinkle evenly over chicken.
- Stir wine& chicken broth into pan drippings in skillet.
- Simmer 10 minutes stirring occasionally.
- Spoon sauce evenly over chicken.
- Bake at 400°F for 10 minutes.
- Combine cheeses, and sprinkle over chicken.
- Bake an additional 5 minutes.
- Service with rice or your favorite pasta.
Nutrition Facts : Calories 388.7, Fat 19.1, SaturatedFat 10.7, Cholesterol 121.1, Sodium 435.1, Carbohydrate 8.7, Fiber 0.3, Sugar 1, Protein 31
CHICKEN BREAST LOMBARDY~ROBYNNE
I have been making this chicken dish for several years and have shared it with family and friends many times. I found this recipe in my Southern Living Cookbook Classics. Enjoy! Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has...
Provided by Robynne Glenn
Categories Chicken
Time 1h
Number Of Ingredients 13
Steps:
- 1. COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
- 2. CUT each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin.
- 3. DREDGE chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
- 4. PLACE chicken in a lightly greased 13 X 9 X 2 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
- 5. ADD wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.
- 6. COMBINE cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.
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- Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
- Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
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- Preheat oven to 450°F. Place each piece of chicken between 2 sheets of wax paper, and pound to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and 1/2 teaspoon of the salt.
- Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Reserve 2 tablespoons of the flour, and set aside.
- Heat 2 tablespoons of the butter in a large nonstick skillet over medium. Cook chicken, in batches, until golden brown, 2 to 3 minutes per side (chicken might not be cooked through). Transfer chicken to a 13- x 9-inch baking dish coated with cooking spray, overlapping chicken if needed. Repeat procedure with remaining butter and chicken, adding 1 tablespoon butter to skillet before cooking each batch. Reserve drippings in skillet.
- Add 2 tablespoons of the butter and mushrooms to drippings in skillet; cook over medium, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle mushroom mixture evenly over chicken.
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- Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
- Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
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