In our family, the person celebrating the birthday gets to choose dinner. This tradition started when our kids were young and continues today. We’ve had to tweak it a bit because four of our five kids don’t live at home anymore. Now, the older kids get to choose a meal that they miss- the meal that reminds them of home- whenever they visit. One thing remains the same, though–the dish that everyone chooses. Birthdays, homecomings, and holidays, this is our go-to meal.
Chicken Breasts Lombardy is a favorite across the board. My husband, who is the true chef in our family, received this old family recipe from his aunt. He kicks everyone out of the kitchen while he cooks, so I’m not entirely certain if he sticks to the recipe line by line. He’s one of those cooks who can add or switch up ingredients to give a new twist on a favorite and still keep the flavor. He enjoys his time in the kitchen, making each meal a creation. I’m not one of those cooks. My meals aren’t fancy. Sometimes, they’re not even interesting. I need to follow those recipes! I aspire to be like my husband in the way that he cooks–and many other ways, but that’s another post!
He serves this dish with sides of vegetable or salad along with some delicious bread. Take a chance with this one. It won’t disappoint! Maybe you’ll have a new family favorite to add to your recipe file!
CHICKEN BREAST LOMBARDY
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter or margarine, melted
- 12 chicken breast halves, skinned and boned
- 1/2 cup all-purpose flour
- 1/2 cup butter or margarine, melted and divided
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup (2 ounces) shredded Fontina or mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onion
Saute mushrooms in 2 tablespoons butter until tender. Remove from heat and set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between 2 sheets of wax paper, flatten to 1/8-inch thickness using a meat mallet or rolling pin. Dredge chicken pieces in flour. Place 5-6 pieces of chicken in 1 to 2 tablespoons of butter in a large skillet; cook over medium heat for 3-4 minutes on each side or until golden. Place chicken in a lighted greased 13x9x2-inch baking dish or another large casserole 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 the reserved dripping in skillet. Bring it to a boil, reduce heat, and simmer for about 10 minutes stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered at 450 degrees for 12 to 14 minutes. Broil 6 inches from heat for 1 to 2 minutes or until lightly browned. Serve with rice. Serves 6 to 8 people.