I found this recipe last year on FaceBook.. and I have made it several times, and will be making it again tonight. Oh... it is good! Try it!!
This
is the Chicken Lombardy I baked last night. Here's the original recipe.
This recipe is now YOUR recipe. Make any type of changes you like.
Remember, YOU are the one that has to eat it. You can omit butter and
use the oil you prefer. You can also use low-fat or fat-free cheeses.
You can remove the wine and use low-sodium organic broth.
Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) Marsala
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:
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.
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.
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.
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.
Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) Marsala
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:
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.
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.
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.
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.
A day without cheesecake... is.. well. why?
My Lemon Vanilla Sour Cream Cheese Cake- topped with Cherry Pie filling.
1 C Graham cracker crumbs
1/8 cup sugar
4 tbsp butter
Melt butter , mix in the crumbs and sugar, pat into a spring form pan (
I used a medium) you can use a small square pan, or deep pie dish.
2 8 oz packages cream cheese softened to room temp
1/2 cup sugar
juice of 1 lemon and the zest
1/2 tsp vanilla
2 eggs
1 cup sour cream
Beat cream cheese and sugar til creamy, add in the lemon, vanilla, and eggs. Beat again til combined well. Blend in sour cream.
Pour the mixture into the prepared crust. Bake at 325 for about 45-55 mins, until cake is set. Use topping of your choice, or as is..I had reserved a few of the crumb mixture and added it on top before baking.
Double this recipe in spring form pan will make a deeper pie- or you can bake in a 9x13.
2 8 oz packages cream cheese softened to room temp
1/2 cup sugar
juice of 1 lemon and the zest
1/2 tsp vanilla
2 eggs
1 cup sour cream
Beat cream cheese and sugar til creamy, add in the lemon, vanilla, and eggs. Beat again til combined well. Blend in sour cream.
Pour the mixture into the prepared crust. Bake at 325 for about 45-55 mins, until cake is set. Use topping of your choice, or as is..I had reserved a few of the crumb mixture and added it on top before baking.
Double this recipe in spring form pan will make a deeper pie- or you can bake in a 9x13.
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