Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken lombardy (naked pasta). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken lombardy (naked pasta) is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chicken lombardy (naked pasta) is something that I have loved my whole life. They are nice and they look fantastic.
Chicken Lombardy tastes fancy but is easy to make with its delicious breaded, pan-fried chicken baked in a Despite its unclear origins, chicken Lombardy checks all the boxes for great chicken recipes. Like all good Italian chicken recipes, this recipe pairs beautifully with pasta and veggies. Join me on how to make a healthier version of parmesan chicken and pasta.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken lombardy (naked pasta) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken lombardy (naked pasta):
- Make ready 3 boneless skinless chicken breasts
- Prepare 1/3 cup butter (divided)
- Make ready 1/2 cup flour
- Take 8 oz sliced mushrooms
- Take 3/4 cup marsala wine
- Prepare 1/2 cup chicken stock
- Make ready 1/2 tsp salt
- Make ready 1/4 tsp pepper
- Get 1/2 cup shredded mozzarella
- Get 1/2 cup parmesan cheese
- Prepare 2 green onions, sliced
CHICKEN LOMBARDY One of the BEST chicken dishes I ever tasted! Here is a copycat recipe for the chicken Lombardy from the olive garden! This recipe consists of breaded chicken that is topped with cheese, alfredo sauce, bacon, and parsley. The chicken is first breaded and then fried in the pan until golden brown.
Instructions to make Chicken lombardy (naked pasta):
- Heat a large skillet over medium-high heat and add 2 tbs butter. - Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
- Slice chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about ¼-inch thickness. Dredge each flattened piece in the flour. - In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat.
- Add 2 chicken breast pieces and brown well on all sides. Remove and set aside. - Repeat the browning process 2 more times (using a tbs of butter with each shift)–you have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
- Preheat oven to 450 degrees F. Lightly grease a 13×9-inch baking pan. - Add the chicken breasts to the prepared baking pan, overlapping each piece slightly. Sprinkle evenly with the mushrooms.
- After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken. - Mix the cheeses and green onions and distribute over the top of the chicken. - Bake for 15-20 minutes until cheese is melted and just starting to brown. - Goes well with pasta.
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