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CHICKEN BREASTS LOMBARDY 6 whole chicken breasts, boned, skinned and quartered 1/2 c. all-purpose flour 1 c. margarine, divided salt and pepper 1 1/2 c. sliced mushrooms 3/4 c. Marsala wine 1/2 c. chicken stock 1/2 c. (2 oz.) shredded Mozzarella cheese 1/2 c. Parmesan cheese Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/8-inch thickness using a meat mallet or rolling pin. Dredge chicken lightly in flour. Place 4 pieces at a time in 2 tablespoons margarine in a large skillet; cook over low heat 3 or 4 minutes on each side until golden brown. Place chicken in a greased 13 x 9 x 2-inch baking dish, over- lapping edges; sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 tablespoons of margarine to skillet each time. Reserve drippings in skillet. Saute mushrooms in 1/4 cup butter until tender; drain. Sprin- kle evenly over chicken. Stir wine and chicken stock into drippings in skillet. Simmer 10 minutes, stirring occasional- ly. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Spoon about 1/3 of sauce evenly over chicken; reserve remaining sauce. 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. Yield: 8 servings. Note: Turkey breast may be substituted for chicken. Instead of Marsala wine, 3/4 cup dry white wine may be used. I normally serve with a side dish of pasta. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |