Mom’s Chicken Lombardy recipe
6 whole chicken breasts
1/2 C flour
1 C butter
Salt and pepper
1 1/2 C mushrooms sliced
3/4 C dry white wine
1/2 C chicken stock
1/2 C mozzarella cheese
1/2 C parmesan cheese
Place chicken between 2 sheets of wax paper and pound to 1/8″. Dredge 4 pieces of chicken in flour and cook in 2 Tble butter for 3-4 minutes on each side (til browned). Place in greased 13x9x2″ baking dish (or something similar). Sprinkle with salt and pepper. Repeat procedure til chicken is done – adding 2 Tble butter for each new batch. Save drippings. Saute mushrooms in 1/4 C butter-drain mushrooms and put on top of chicken. Stir wine and chicken broth into drippings and simmer for 10 minutes – stir occasionally. Stir in 1/2 tsp salt and 1/8 tsp pepper. Pour sauce over chicken and mushrooms. Mix cheeses and sprinkle over chicken. Bake at 450 for 10-12 minutes.
I did it all in my trusty cast iron skillet & it turned out great. yum!
