CHICKEN BREASTS LOMBARDY|
6 whole chicken breasts,
boned, skinned and
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
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:
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.
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