 Summary
The regional cuisine of Lombardy is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. Despite being a form of Italian cuisine, Lombard food tends to have little in common with Central or Southern Italian dishes, in many cases lacking the presence of tomato and olive oil, being more meat-based and buttery. In many aspects, Lombard cuisine has much in common with that of Austria and central Europe in general.
Cookware used in Recipe
 12 inch Large Skillet with Cover View
 9X13 Bake and Roast Pan View
Prep Time
30 Minutes
Servings
6 - 8
Ingredients: 8 oz package(s) sliced fresh mushrooms or canned 2 tablespoon(s) butter melted 6 skinned and boned chicken breasts ½ cup(s) all-purpose flour ⅓ cup(s) butter ¾ cup(s) marsala wine ½ cup(s) chicken broth ½ teaspoon(s) salt ⅛ teaspoon(s) pepper ½ cup(s) shredded mozarella cheese ½ cup(s) Parmesan or Romano cheese 2 scallions chopped
Directions: Cook mushrooms in 2 tablespoons butter in a Large Skillet over medium heat, stirring
constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten to ⅛ inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in the Large Skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly 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 degrees for 12 to 14 minutes until cheese melts. |
