This is a terrific dish to make for a dinner party. It can be made ahead and then baked for twenty minutes before serving. Your guests will rave about your culinary skills. It has great flavor and depth and will impress.
This is shown with Airfryer french fries.
Chicken Lombardo
Sauteed thin chicken breasts, covered with mushrooms and a Marsala wine sauce. Then smothered in Fontina or gruyere cheese with grated parm and baked.
Ingredients
Equipment
Method
- Saute mushrooms in 2 T. butter and set aside.
- Slice each chicken breast into two thinner filets and place between 2 sheets of plastic wrap. Using a mallet, flatten to 1/4 inch thickness..
- Dredge each chicken filet in flour and saute each side until golden brown, about 3-4 minutes.
- Add the cooked chicken to a 9 x ⅔13-inch baking dish, overlapping edges. Before adding the chicken, line the baking dish with aluminum foil. Reserve the pan drippings in the skillet.
- Sprinkle mushrooms over chicken. Then, add the cooking wine and stock to the pan drippings. Bring to a boil and simmer, uncovered for eight minutes. Stir in the salt and pepper.
- Pour sauce evenly over the chicken. Combine cheese and green onions, and sprinkle over the chicken. Bake, uncovered, at 375 for 20 minutes.
- Serve with sauce drizzled over the top.
Atmosphere
Pop open a crisp, cold Kabinette with Michael Buble providing the background, and enjoy!
