Lombardi Chicken

I’ve not heard of this particular dish before until I came across it from a friend’s shared link on Facebook titled ‘Chicken Lombardy’.  I was sold on the photo alone, but looks can be deceiving, so I decided to research further…

Originating from Cedarburg, Wisconsin this recipe was featured in a cook book called Hometown Cooking– reminiscent of midwestern towns with recipes from the local residents, which Better Homes and Gardens published in June 2001.  Moreover, it pays homage to the late Vince Lombardi, best known as the head coach for the Green Bay Packers in the 1960s.

WisconsinPacked with the richness of butter, earthiness of mushrooms, gooeyness of mozzarella cheese, and let’s not forget the sweetness of wine…this recipe is a keeper!

What you’ll need:

(I use organic and paleo-friendly ingredients whenever possible.)

  • 8 oz package(s) sliced fresh mushrooms
  • 2 tablespoon(s) butter melted
  • 6 skinned and boned chicken breasts (for this recipe I also added party wings, but it’s optional)
  • 1/2 cup(s) all-purpose flour
  • 1/3 cup(s) butter
  • 3/4 cup(s) Marsala wine (or a similar sweet wine, like port)
  • 1/2 cup(s) chicken broth
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1/2 cup(s) shredded mozzarella cheese
  • 1/2 cup(s) parmesan cheese
  • 2 green onions chopped

Preparation:

1. Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

2. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling-pin.

3. Dredge chicken pieces in flour. 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. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter.  Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

4. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

 

Author: Grace Clerc

Hi! I'm Grace and I want to personally thank you for visiting my life's spontaneous moments shared through this website. Humbled by your support in what I do, I hope to continue sharing my passion for an agrarian, humane and sustainable lifestyle.