Good Eating Monday: Chicken Lombardy!

Today's recipe is for Chicken Lombardy, something I first sampled at my Mother's assisted living facility when it was served for lunch. It was so delicious I decided I had to make it for myself! 

It's named after the "Lombard" region of Northern Italy. It's a very easy dish to make and not many ingredients. It's thin cut, lightly breaded chicken breast with lots of mushrooms and gooey Mozzarella cheese. Yum!

It's important to cook the ingredients in the order specified: mushrooms first, breaded chicken next, then heat the broth in the pan, so the breading bits will help thicken it.

I used thin sliced chicken breasts for the recipe. I just used one package, because there are only two of us, but the recipe works for 2 packages of thin sliced chicken breast.
I'm still experimenting with whether it works best using the slices individually or doubling them, since they range in size from large to small. I've kind of concluded to do the large slices single and the small ones, double, so the portions will work out for several meals for two people.

Pre-sliced saves you the trouble of having to slice and pound chicken breasts flat.

This recipe is prepped on the stove top in a skillet and then arranged in baking pans suitable for your quantity of chicken breasts and baked 15-20 minutes till the cheese is melted and bubbly.

That's what I found worked. The original blog I found this recipe on didn't explain much of anything very well.

Chicken Lombardy

Ingredients

8 oz fresh Baby Portabella mushrooms, sliced

2 Tablespoons butter

1 or 2 packages pre-sliced chicken breast

1/2 cup flour 

1/3 cup butter

1/2 cup chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

2-3 green onions, sliced

1/2 cup Mozzarella cheese

1/2 cup Parmesan cheese

Directions

In a large non-stick skillet, melt to Tablespoons butter and saute the mushrooms 3 to 5 minutes, stirring constantly. Then remove to separate dish.

Coat pre-sliced chicken pieces in flour and cook 3 or 4 minutes a side in more butter, adding a little at a time from the 1/3 cup butter as needed until all chicken pieces are lightly browned on both sides.

Remove chicken, but leave drippings in skillet.

Arrange chicken in bottom of baking pan and top with cooked mushrooms.

Now ad 1/2 cup broth to skillet and bring to boil, then reduce to simmer 10 minutes.
(The leftover flour from chicken will help thicken it.)
Season broth with salt & pepper, then pour over chicken and mushrooms in baking pan. 

In a small bowl, combine cheeses and sliced green onions, then sprinkle over each piece of chicken. (If you can use more cheese if you like more.)

In a preheated, 450F degree oven, place baking pan and bake 15 minutes until cheese is bubbly and melted.

Because the chicken is super thin, it cooks through easily.

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This is a good comfort food recipe and, though very easy, it will impress company.

 We had ours with a mushroom Cous-cous and broccoli.

 Next time for the chicken coating, I'll use 1/4 cup flour and 1/4 cup corn meal---it makes a nicer breaded crust.

I didn't get the green onions but just cut up some regular onion and sauteed it with the mushrooms. So, that's an option.