Choice Morsels

Here's something we had for dinner this week: Lombardy Chicken & Corn on the Cob! Lombardy is a region of northern Italy, which is perhaps where the name comes from. Dishes in that region of Italy are more meat-based & buttery. For Chicken Lombardy, I buy packages of thin sliced chicken breast, though I think pork scallopini, which comes thin-sliced would work just as nicely. You can, of course, slice & pound your own boneless chicken breasts if you prefer. I use a mix of flour & cornmeal seasoned with salt & pepper (about half & half) to dredge the chicken slices before frying in butter.  This gives a nicer crust then just flour. For something so simple, Chicken Lombardy is deliciously cheesy and rich tasting! The corn is something we got from the local farmers market held on weekends at a nearby plaza. Hubby picked up more ears at the Commissary last Sunday, so we grilled and enjoyed more corn for lunch today! Tonight: left over Panda Expr...

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 ...