Healthy Recipe Chicken Lombardy Food

CHICKEN LOMBARDY

Steps:

• Preheat oven to 400 degrees. Lightly grease a large baking dish and set aside.
• Melt butter in a large skillet over medium heat. Stir in garlic. Saute mushrooms in melted butter 2-3 minutes until tender and fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set aside.
• Toss chicken breasts in the flour to coat. Cook for 1-2 minute on each side in the same pan you used for the mushrooms (do not clean the pan in between). Transfer chicken to your prepared baking dish. Scatter mushrooms over the chicken.
• Add marsala wine and chicken broth to the pan. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer 5-10 minutes. Pour over chicken and mushrooms.
• Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green onions on top. Cover dish with foil and bake for 15-20 minutes. Uncover and cook for another 5-10 minutes until chicken is cooked through and cheese is melty and serve.

MEDITERRANEAN CHICKEN BOWLS

Steps:

• Cook the bulgur as the label directs; season with salt.
• Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
• Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

CHICKEN LOMBARDY

Steps:

• Preheat oven to 450 degrees F.
• Season chicken with salt and pepper.
• In a large skillet, heat 1 Tablespoon Olive Oil on medium high heat. Brown chicken breasts on each side for 3 to 4 minutes.
• Place browned chicken into a baking dish. Set aside.
• Add 1 Tablespoon Olive Oil to skillet and add mushrooms, onions and Italian Seasoning and sauté until mushrooms start to become tender and onions translucent, about 5 to 7 minutes.
• Season mushroom mixture with salt and pepper and add garlic cloves and sauté for anther 30 seconds.
• Next, add chicken broth and cream cheese to skillet and mix well to combine lifting any brown bits from the bottom of the skillet.
• Once cream cheese has melted and sauce is thickened up a bit, pour the sauce mixture over the chicken.
• Top chicken and sauce with mozzarella cheese, followed by Parmesan cheese.
• Bake for about 10 to 15 minutes, or until chicken is cooked through. Baking time will depend on thickness of chicken.
• Once cooked through, place under the broiler to allow the cheese to brown.
• Serve immediately.

CHEESY CHICKEN LOMBARDY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
• Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
• Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
• Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
• Bake in the preheated oven for 10 minutes.
• Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS LOMBARDY

Steps:

• Flatten each chicken breast between sheets of waxed paper to 1/8 inch thickness.
• Dredge chicken lightly with flour.
• Place 4 pieces at a time in 2 Tbsp melted butter in large skillet.
• Cook over low heat 3 to 4 minutes on each side or until golden brown.
• Place chicken in a greased 9x13 baking dish overlapping edges.
• Sprinkle with salt, black pepper and red pepper to taste.
• Repeat procedure with remaining chicken.
• Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet.
• Sprinkle sauteed mushrooms, garlic and onion evenly over chicken.
• Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally.
• Add salt and peppers mixing well and spoon about a third of the sauce evenly over the chicken reserving remainder.
• Combine cheeses and sprinkle over chicken.
• Bake at 450 degrees for 10 to 12 minutes.
• Place under broiler 1 to 2 minutes or until lightly browned.
• Serve with reserved sauce.

CHICKEN BREAST LOMBARDY

Steps:

• Place chicken between 2 sheets wax paper.
• Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
• Dredge chicken lightly in flour.
• Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
• Cook over low heat 3 to 4 minutes on each side or until golden brown.
• Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
• Repeat procedure with remaining chicken, adding 2 tbs.
• butter, reserve remaining drippings.
• Sauté mushrooms in the remaining 1/4 cup butter.
• Sprinkle evenly over chicken.
• Stir wine& chicken broth into pan drippings in skillet.
• Simmer 10 minutes stirring occasionally.
• Spoon sauce evenly over chicken.
• Bake at 400°F for 10 minutes.
• Combine cheeses, and sprinkle over chicken.
• Bake an additional 5 minutes.
• Service with rice or your favorite pasta.

CHICKEN LOMBARDY

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
• Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
• Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.
• Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
• Sprinkle mushrooms evenly over chicken.
• Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
• Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.

CHICKEN BREASTS LOMBARDI

Steps:

• Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
• Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8" thickness, using a meat mallet or rolling pin.
• Dredge chicken pieces in flour.
• Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
• Place chicken in a lightly greased 13x9" baking dish, overlapping edges.
• Repeat procedure with remaining chicken and butter.
• Reserve pan drippings in skillet. Sprinkle reserved mushrooms 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 for 12 to 14 minutes.
• Broil 5 1/2" away from heat 1 to 2 minutes or until browned.

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
• Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.