Sunday, August 19, 2012

Lombardi Chicken. Don't let the name decieve you .

I am not from Wisconsin.  I am not a Packers fan. Just want to get that out of the way right off the bat.


Last week I took meals to a few people from church.  For some reason, I had a hard time coming up with what to make.  I seem to be in somewhat of a rut lately when it comes to meal planning so I just stuck with a couple of old favorites. 

This recipe was featured in a little cook book called Hometown Cooking from June of 2001.  (I went way back with this one.)  It was published by Better Homes and Gardens and I don't think they publish it anymore.  It was such a fun little book that featured Midwestern towns and recipes from local residents. 

This particular recipe was from Cedarburg, Wisconsin.  Cedarburg is home to some wonderful stores like Amy's Candy Kitchen, home of the best caramel apple EVER as well as Downtown Dough where you can purchase cookie dough,cookie decorating accessories,  and every cookie cutter known to man. I hear there is Pyrex there too.

So out of all that also comes this great chicken dish that your family will love.
Here it is, copied and pasted straight from the internet so I didn't have to retype it.

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.

7 comments:

Lauren said...

I am starving and this sounds delicious.

PS: Do you eat the mushrooms? You know they are considered a vegetable.

Kellee said...

I know, it is hard to believe but I do eat them in this dish!

Gretchen said...

Yummy. This sounds delish. I make a chicken picatta that starts the same. There's something about pounded flattened floured butter-fried chicken that turns me into a meat eater. Wonder if the recipe was adapted from Lombardy, Italy and then attributed to Vince?

Heather said...

This sounds yummy! I love any recipe that combines chicken, wine, and mushrooms.

Mom said...

More, more!

JAN said...

I'm making this for dinner tonight! Can't wait.

BC Phillips said...

Pounding the chicken is a key to the success of this dish! Tust me! I also double most of the rest of the recipe, except for chicken. Have been making this since a move to Wisconsin in 2004. You can use both white and dark meat!

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