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Chicken Lombardy by


8 oz. package sliced mushrooms
4 Tablespoons butter, melted
6 skinless, boneless chicken breast
1/2 cup flour
1/3 cup butter
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Mozzarella cheese
2 green onions, chopped


Cook mushrooms in 2 Tablespoons butter, in large skillet over medium-high heat, stirring constantly, about 3-5 minutes until tender. Remove from heat, set aside. Cut each chicken breast in half lengthwise. Place chicken in large freezer bag and flatten to 1/8 inch thickness, with mallet or rolling pin. Dredge chicken in flour. Cook in batches, in 2 Tablespoons of butter in large skillet over medium heat, about 4 minutes per side. Place chicken in greased 9x13 pan, overlapping edges. Repeat procedure with remaining chicken. Sprinkle mushrooms over chicken. Add broth to pan, bring to boil, reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in salt and pepper. Pour over chicken. Combine cheese and green onions, sprinkle over chicken. Bake uncovered at 450*F for 12-14 minutes until cheese melts.

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