Ingredients
- Depending on the size of the pan, you might need to brown the chicken in several batches. This will affect the amount of butter needed and the cooking time.
- 6 boneless, skinless chicken breasts, quartered
- 1/2 cup all-purpose flour
- 9 to 12 tablespoons butter, divided
- Salt and pepper
- 1 1/2 cups sliced mushrooms
- 3/4 cup Marsala wine
- 3/4 cup low-sodium chicken stock or demiglace enhanced chicken stock
- 1 cup shredded Italian fontina cheese
- 1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees.
Place chicken between plastic wrap and flatten to 1/8-inch thickness. Dredge chicken lightly in flour.
In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding 2 tablespoons butter each time. Reserve drippings.
Saute mushrooms in the same pan with 2 additional tablespoons butter. Stir wine and chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced by 1/3. Spoon sauce over chicken.
Combine fontina and Parmesan cheeses and sprinkle over chicken. Bake for 10 minutes.
Place under broiler until cheese has melted and is slightly browned.
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Submitted 6/13/05.
Source: Southern Living
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Chicken Breasts Lombardy