Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. While the dish bakes, the remaining pan sauce is simmered on the stove until it thickens into a type of gravy that will take each serving over the top. Slice chicken breasts in half lengthwise. A mixture of Fontina (or mozzarella) and Parmesan creates the gooey finish.
Mushrooms, sautéed in butter and drippings remaining in the skillet, are piled onto the chicken before a dreamy, creamy pan sauce gets spooned over the top. The purpose of the pan fry isn't to cook the chicken through, but to give it a golden crust. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Pound the chicken thin to ensure an even cook, then dredge it in flour, and give it a quick pan-fry in butter. 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. If you like chicken marsala, you're going to love Chicken Lombardy, which is basically a cheese-topped upgrade. It's elegant, quick, easy, and will-without a doubt-require second rounds for everyone gathered around the table. INGREDIENTS 8 oz Fresh mushrooms Sliced 2 tablespoon Butter Melted 6 Chicken Breast Skined and Boned 1/2 Cup All purpose flour 1/3 Cup butter 3/4. 6 boneless chicken breasts, skinned and quartered all-purpose flour 1 cup butter, melted and divided salt, black pepper and red pepper to taste 2 garlic. Looking for another chicken breast dish to add to your lineup? Don't even think about passing by our Chicken Lombardy recipe, a classic reader-submitted dish from our 1982 annual recipe collection.
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