Ingredients
-
6
-
-
1
-
-
2
-
1/4
-
1 1/2
-
3/4
-
1/2
-
1/2
-
1/8
-
1/2
-
1/2
-
-
Directions
Chicken Breasts Lombardy, This recipe comes from one of our local cookbooks, Cajun Revelation , Absolutely delish !! Never had it before thought I’d try something different so happy to have found your recipe Tastes like gourmet best part, easy to make Rice , broccoli and carrots on the side Thanks for sharing, OMG so good! Definitely a redo recipe! It was perfect!
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Steps
|
1
Done
|
Flatten Each Chicken Breast Between Sheets of Waxed Paper to 1/8 Inch Thickness. |
|
2
Done
|
Dredge Chicken Lightly With Flour. |
|
3
Done
|
Place 4 Pieces at a Time in 2 Tbsp Melted Butter in Large Skillet. |
|
4
Done
|
Cook Over Low Heat 3 to 4 Minutes on Each Side or Until Golden Brown. |
|
5
Done
|
Place Chicken in a Greased 9x13 Baking Dish Overlapping Edges. |
|
6
Done
|
Sprinkle With Salt, Black Pepper and Red Pepper to Taste. |
|
7
Done
|
Repeat Procedure With Remaining Chicken. |
|
8
Done
|
Add Remaining Butter to Skillet Used to Saute Chicken Then Add Mushrooms, Garlic and Onion and Saute Until Tender Then Remove from Skillet. |
|
9
Done
|
Sprinkle Sauteed Mushrooms, Garlic and Onion Evenly Over Chicken. |
|
10
Done
|
Stir Wine and Chicken Stock Into Chicken Drippings and Simmer 10 Minutes, Stirring Occasionally. |
|
11
Done
|
Add Salt and Peppers Mixing Well and Spoon About a Third of the Sauce Evenly Over the Chicken Reserving Remainder. |
|
12
Done
|
Combine Cheeses and Sprinkle Over Chicken. |
|
13
Done
|
Bake at 450 Degrees For 10 to 12 Minutes. |
|
14
Done
|
Place Under Broiler 1 to 2 Minutes or Until Lightly Browned. |
|
15
Done
|
Serve With Reserved Sauce. |
