![]() Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet. Sprinkle with salt, black pepper and red pepper to taste. However, it would pair equally well with mashed potatoes or seasoned vegetables. Place chicken in a greased 9x13 baking dish overlapping edges. This chicken Lombardy is a delicious, easy-to-make meal that is perfect for any night of the week. By all means, though, if you love mushrooms, don’t change a thing. However, I think this dish would do well with some caramelized onions in place of the mushrooms, so I think I might give that a whirl the next time I decide to make this. Try as I might, I cannot get past their spongy texture. The only thing I would do differently in the future would be to take out the mushrooms. I added sherry wine and thinly sliced prosciutto, which kicked this dish up a notch and gave it that little something extra in the overall flavour profile. I followed the chicken Lombardy recipe as it was written, making only minor adjustments or additions. 4 boneless skinless chicken breasts 1/2 cup all-purpose flour 1/3 cup unsalted butter 3/4 cup marsala 3/4 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup green onions sliced 2 cups mozzarella shredded 1-2 Tablespoons fresh parsley chopped Instructions Preheat oven to 450 degrees. I made my own bread crumbs using whole grain bread, lemon zest and thyme. I adapted this recipe from one I came across on Facebook. The Chicken Lombardy is a lightly breaded, but very moist chicken. Typically they will put ketchup on literally everything they eat but shockingly, they ate this just as it was. Even my kids loved it they are undoubtedly the hardest sell. ![]() Let me tell you it was just as delicious as it looked. It screamed cozy comfort food between the melted, bubbling cheese and the rich sauce. When I came across this chicken Lombardy recipe, I bookmarked it immediately and couldn’t wait to make it.
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