Chicken Lombardy
This is a variation of the Olive Garden classic. The chicken is fork tender and full of flavor. This is a savory dish that can satisfy a crowd, along with some pasta and a salad.
Chicken Lombardy
Ingredients
- 3-6 depending on size skinned and boned chicken breasts
- Salt & pepper
- 12 green onions sliced whites and greens separated
- 16 oz sliced fresh mushrooms
- 2 cloves garlic
- 2 tablespoons melted butter
- 1/2 cup all-purpose flour
- olive oil
- 1/2 cup wine
- 1/2 cup chicken broth
- Italian seasoning
- shredded mozzarella cheese
- Parmesan cheese
- onion greens or chives
- Bread crumbs
Instructions
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap or wax paper; flatten to 1/4 – 1/8 inch thickness, using a meat mallet or rolling pin. Season with salt and pepper and put in the fridge for a few hours if possible.
- Cook the onions, mushrooms and garlic in 2 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from the skillet and set aside.
- Dredge the chicken pieces in flour.
- Add olive oil to a hot skillet and cook the chicken pieces in batches 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 the procedure with remaining chicken, adding more olive oil if needed.
- Deglaze the skillet with the wine and broth and pour over chicken. Spread the onions, mushrooms and garlic evenly over the chicken pieces.
- Sprinkle the chicken pieces in this order with the mozzarella, Italian seasoning, Parmesan, onion greens or chives, and breadcrumbs.
- Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.