Delicious Chicken Lombardy Recipe

That is one recipe that is very cherished that nobody is sure in which it comes from. all of us appear to discover material & education on social media. there's nothing incorrect with that due to the fact there seems to be no original source to provide credit wherein credit score is due. Disappointing for the identical reason.

However due to the fact then, there have been many excellent theories approximately wherein this recipe certainly came from. robotically this is the high-quality, classic Italian American to get out of my kitchen in the final five years. very good.

I have heard the story that it as soon as existed inside the Olive lawn menu, but i have never observed some thing that supports that account. I suggest, they've a habit of naming their primary hen dish after an area in Italy. Lombardy is also a place in Northwest Italy. So in the front of that, that's an excellent guess.

INGREDIENTS:

• 8 oz pkg sliced baby bella mushrooms
• 2 tbsp butter, melted
• 3 large boneless, skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• salt & pepper, to taste
• 1/2 tbsp corn starch + 1 tbsp water
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2-3 green onions, thinly sliced

INSTRUCTIONS:

1. Cut each chicken breast frivolously in half of, lengthwise. separately, place a piece of chook in among  sheets of heavy responsibility plastic wrap. using the flat aspect of a meat mallet, flatten the breast out to a 1/four" thickness. Repeat for all of the portions of chook.
2. Melt the two tablespoons of butter in a big skillet over medium warmth. upload within the mushrooms and saute for 3-5 minutes, or till gentle. cast off the cooked mushrooms to a waiting plate or bowl, and set aside.
3. Add the flour to a flat plate. Dredge every piece of chook in it, making sure there is a good coat.
4. In the same skillet you cooked the onions in, melt two tablespoons of the final butter. upload two pieces of hen, and up the warmth to medium high. permit the chook prepare dinner until properly browned on one facet, turn and repeat. switch the browned breasts to a ready plate.
5. Add some other tablespoon of butter to the skillet, and brown any other  breasts. Repeat the stairs until all the chook is browned, and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings within the skillet, whisking to deglaze the pan and rise up all those yummy browned bits. Season with salt & pepper. deliver the aggregate to a boil, then lessen the heat and simmer for 5 mins, or until thickened slightly. 
7. In a small bowl, whisk collectively the corn starch and water to make a slurry. Whisk this into the skillet sauce, and permit it simmer every other 1-2 minutes- till well thickened. do away with the skillet from heat, and set aside.
8. Transfer the hen breasts to a lightly greased 9x13 baking dish, overlapping a chunk if essential to suit all of them. spread the sauteed mushrooms evenly out over pinnacle.
9. Pour the sauce evenly out over top of the chook. Then sprinkle the cheeses flippantly out over top, followed by way of the sliced green onions.
10. Bake the prepared chook at 450 levels for 15-20 minutes, or until the cheese is melted and barely golden brown. get rid of the dish from the oven, and serve straight away.

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