posted by Verla 06-05-101 7:13 PM
Lombardi Chicken
from Hometown Cooking magazine. It originated from a cookbook in Cedarburg, Wisconsin. This
is a keeper. This recipe pays homage to Vince Lombardi; coach for the Green Bay Packers
2 lbs skinless, boneless, chicken breast halves
5 T. flour
6 T. butter, divided
2 c. fresh sliced mushrooms
1 c. dry Marsala wine
2/3 c. chicken broth
2/3 c. shredded mozzarella or fontina cheese
2/3 c. parmesan cheese
1/2 c. thinly sliced green onions
Cut each breast half in half lengthwise. Place each piece between two pieces of plastic wrap and pound with the flat side of a meat mallet until 1/4 inch thick. Remove plastic wrap. Coat chicken lightly with flour.
In a 12 inch skillet, melt 1 T. of the butter or margarine over low heat and add half of the chicken pieces. Cook for two minutes on each side. Transfer to a 2 qt. rect. baking dish. Repeat with another tablespoon of butter and the remaining pieces of chicken. Add chicken to dish.
Melt the remaining butter in the skillet. Add mushrooms. Cook and stir until tender; add wine, broth, and dash each of salt and pepper. Bring to a boil; boil gently until mixture is reduced to one cup (about 5 minutes). Pour over the chicken.
Combine two cheeses and green onions and sprinkle over the chicken. Bake, uncovered, in a 375 degree
oven for 20 minutes or until chicken is tender.
Makes 8 servings.