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 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 BREASTS LOMBARDY
Wonderful dish for company or just when you are in the mood for a little something special. Serve over pasta or rice with a nice salad.
Provided by DebbyJean
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
- Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
- Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
- Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 14.5 g, Cholesterol 105.9 mg, Fat 14.3 g, Fiber 0.8 g, Protein 35.3 g, SaturatedFat 7.9 g, Sodium 395.9 mg, Sugar 3.5 g
CHICKEN BREASTS LOMBARDY
There are other recipes for this but this is the one we use at our home. It never has failed us with drawing lots of oohs and aahs.
Provided by cooking with love
Categories Chicken Breast
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in skillet and then add sliced mushrooms, cooking until just tender. Remove from pan and set aside.
- Place each chicken breast between plastic wrap and flatten to 1/4 inch using a meat mallet.
- Dredge each breast in flour to lightly coat.
- Melt 2 tablespoons butter in same skillet and add half of breasts. Saute until golden about 4 minutes each side.
- Repeat with remaining 2 tablespoons of butter and the other 3 breasts.
- Place breasts in a lightly greased 9x13 pan. Top with the mushrooms.
- To the skillet add the wine and chicken broth. Stir up drippings from pan and bring to a boil. Add the salt and pepper. Decrease heat and simmer, uncovered 8 minutes, stirring occasionally.
- Pour sauce over chicken and mushrooms.
- Mix the cheeses together and sprinkle on the chicken.
- Bake 12-14 minutes at 450 degrees uncovered.
Nutrition Facts : Calories 469.5, Fat 19.3, SaturatedFat 10.7, Cholesterol 120.8, Sodium 592.1, Carbohydrate 13.4, Fiber 0.5, Sugar 1.9, Protein 32.8
CHICKEN LOMBARDY
Ooey gooey chicken goodness.
Provided by Chequira Rigsby
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
- Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
- Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
- Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
- Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.
- Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
- Sprinkle mushrooms evenly over chicken.
- Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
- Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
- Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 16.3 g, Cholesterol 120 mg, Fat 23 g, Fiber 0.8 g, Protein 35.5 g, SaturatedFat 11.9 g, Sodium 809.4 mg, Sugar 6.8 g
CHICKEN BREASTS LOMBARDI
Make and share this Chicken Breasts Lombardi recipe from Food.com.
Provided by Queen Dragon Mom
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
- Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8" thickness, using a meat mallet or rolling pin.
- Dredge chicken pieces in flour.
- Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
- Place chicken in a lightly greased 13x9" baking dish, overlapping edges.
- Repeat procedure with remaining chicken and butter.
- Reserve pan drippings in skillet. Sprinkle reserved mushrooms 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.
- Bake uncovered at 450 for 12 to 14 minutes.
- Broil 5 1/2" away from heat 1 to 2 minutes or until browned.
Nutrition Facts : Calories 627.7, Fat 24.9, SaturatedFat 13, Cholesterol 203, Sodium 848.9, Carbohydrate 13.7, Fiber 0.6, Sugar 2, Protein 57.9
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~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 always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
Provided by Robynne Glenn @RobynneG
Categories Chicken
Number Of Ingredients 13
Steps:
- COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
- 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.
- 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.
- 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.
- 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.
- 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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Reviews 21Calories 502 per servingCategory Chicken
- Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each breast in flour to coat it all around and set aside.
- Melt 4 tablespoons of the butter (1/2 stick) in a large pan over medium heat. Add chicken breasts to the pan and brown on each side for 5 minutes. Transfer to a 9x13 casserole dish (or equivalently sized baking dish).
- Add 1 tablespoon of the remaining butter to the pan, then add the sliced mushrooms. Saute for 5-7 minutes, until the mushrooms are golden brown. Scatter the mushrooms on top of the chicken breasts in your baking dish.
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