Chicken Lombardy

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Posts: 75
Joined: Sat Mar 17, 2018 10:05 pm
Location: Orangeville

Chicken Lombardy

Post: # 38Post Contact
Mon Mar 26, 2018 4:42 pm

Ingredients :
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Cook mushrooms in 2 tbsp butter in a large nonstick skillet over medium-high 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 1/8 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 a large nonstick 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 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.

Posts: 6
Joined: Sun May 05, 2019 2:44 am

Chicken Lombardy

Post: # 470Post PikarVal
Tue May 21, 2019 11:05 am

Chicken Cook 10 Min on med. stirring occationally. Add all spices, chicken broth, thawed corn Let cook on med. for another 10 Min covered.
Pour into glass dish 9 x 13 and pour enchilada sauce over evenly. Evenly add cheese and olives over top.
Put in preheated 375 oven for 25 min uncovered. Let set for 15 min. before eating.

Add green Chili Peppers
Add Sour Cream before eating
Add 1/2 C. FF Cottage Cheese to chicken mixture before pouring into oven pan.

Enchilada Sauce:

Here is a recipe to make your own sauce:
1/2 cup chicken broth
3/4 cup finely chopped onion
2 cloves garlic minced
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 can 28 ounce size tomato puree


Heat half the chicken broth in a medium saucepan over medium heat. Add onion and garlic and cook 5 minutes or until tender and liquid evaporates.

Add the remaining broth, chili powder and remaining ingredients. Stir together well.

Partially cover and simmer 30 minutes stirring occasionally.

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