Chicken Breasts Lombardy

This easy chicken bake is elegant enough for entertaining. Serve over pasta or rice with a side of green beans.

Prep: 20 min. Cook: 60 min.

1 (8-ounce) packages sliced fresh mushrooms

2 tablespoons butter or olive oil

6 skinned and boned chicken breasts

1/2 cup all-purpose flour

1/3 cup butter (I use olive oil)

3/4 cup Marsala (I have found that the recipe is better with actual Marsala versus Marsala cooking wine)

1/2 cup chicken broth (I always use Better Than Bouillon brand)

1/2 tsp. Kosher salt

1/8 tsp. course ground pepper

1/2 cup (2ounces) shredded mozzarella cheese (I use a cup, I'm from Wisconsin)

1/2 cup grated Parmesan cheese (I use a cup)

2 to 3 green onions, chopped

*I double the sauce and put half in with the chicken to bake and reserve half of it to serve over the chicken and rice. I also usually use more mushrooms, but that's just my preference.

1. Cook mushrooms in 2 tbsp. butter or olive oil in nonstick skillet over medium heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

2. Cut each chicken breast in half lengthwise. Place chicken in zip-top freezer bag; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. (freezer bag keeps the chicken in place and prevents contamination as you flatten it with a meat mallet)

3. Dredge chicken pieces in flour. Cook chicken, in batches, in 2 tbsp. of olive oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden.

Place chicken in a lightly greased 13x9 inch baking dish, overlapping edges. (I find it hard to fit all of the chicken in one pan and usually use another smaller baking dish) Repeat procedure with remaining chicken and oil. Reserve pan dripping in skillet. Sprinkle mushrooms evenly over chicken.

4. Add Marsala 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 onion; sprinkle over chicken.

5. Bake, uncovered, at 350 for 30 min.

Ready to Serve

I serve the chicken over rice and heat the extra sauce up for guests to put over their chicken and rice. This has to be one of the easiest dishes that people love and think is harder to make than it actually is.

Great recipe to freeze ahead and take out to serve when needed.

SL

Best recipe book EVER!

Best recipe book EVER!

I will be posting some of the recipes from my favorite cookbook, along with other good recipes you can't find online. If you see SL at the bottom of any of my posted recipes, you'll know it came from this book, with possibly a few little tweaks on ingredients.

Goat Cheese Spread

One of my favorite appetizers from my favorite cookbook (Southern Living All-Time Favorites). It only takes a few ingredients to make a great appetizer...

Ingredients

1- 8oz. package cream cheese (softened)

4 oz. goat cheese

1 garlic clove minced
2 tsp. chopped fresh or 1 ¼ tsp. dried oregano

1/8 tsp. freshly ground pepper
***

¼ cup basil pesto  (I usually use more
than a 1/4 cup) 
***
¼ cup dried tomatoes in oil, drained and chopped
***

Garnishes: sun dried tomato slivers, fresh oregano sprigs.                                       

1. Process first 5 ingredients in a food processor (or blend with hand beater) until smooth. Spread one-third of cheese mixture- divided evenly in the bottom of 2- 8oz. ramekins lined with plastic wrap. Top each with 1/4 cup pesto, divided evenly between the two ramekins. Spread one-third of cheese mixture (divided between the 2 ramekins) over pesto. Add a layer of  1/4 cup sun dried tomato slivers divided evenly between the two ramekins , and top each ramekin with remaining 1/3 cup cheese mixture, divided evenly. Cover and chill 8 hrs..  

The original recipe doubled the ingredients and used one 8 x 4 inch loaf pan, layering the ingredients. I found this to be way too much so I cut the recipe in half and use 2-8oz. ramekins to make a much smaller appetizer. I usually use the one ramekin and freeze the other for another time.
 

2. Invert spread onto a serving plate, 

discard plastic wrap and garnish if desired.

      Serve with French bread slices or crackers.
     

Filet Mignon in Mushroom Brandy Cream Sauce

Dining Al fresco 

Total time: 50 min ,Prep time: 20 min

1 tbsp olive oil 4 steaks (filet Mignon, 1to1-1/2 inch thick) salt pepper 2 cups fresh portabella mushrooms (sliced)            1 large shallot or 2 small chopped finely 1 clove of garlic minced 1/3 cup brandy 1 cup heavy whipping cream 1 tbsp. chopped fresh Thyme 2 tbsp. butter Heat the olive oil in a cast iron skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two to three mins. on each side until lightly browned. Transfer to oven while still in cast iron skillet and bake uncovered in a 375 preheated oven, 13- minutes for medium, 10- minutes for medium rare doneness. Cook mushrooms, shallots, and garlic in a skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and fresh Thyme, and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.  Place steaks on platter, tent with foil, and let the steaks rest for at least 5 mins. before serving.To serve, spoon the sauce over the meat with extra in a bowl to pass. *Can also add Gorgonzola cheese for an added twist. Recipe adapted from Yummly