Chicken lombardy (naked pasta). Chicken Lombardy - The Midnight Baker - Olive Garden Copycat. Based on an Olive Garden recipe that was very popular. This chicken will quite possibly be the best Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Chicken lombardy (naked pasta)

You can cook Chicken lombardy (naked pasta) using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken lombardy (naked pasta)
  1. Prepare 3 of boneless skinless chicken breasts.
  2. It’s 1/3 cup of butter (divided).
  3. It’s 1/2 cup of flour.
  4. You need 8 oz of sliced mushrooms.
  5. You need 3/4 cup of marsala wine.
  6. It’s 1/2 cup of chicken stock.
  7. It’s 1/2 tsp of salt.
  8. It’s 1/4 tsp of pepper.
  9. Prepare 1/2 cup of shredded mozzarella.
  10. It’s 1/2 cup of parmesan cheese.
  11. It’s 2 of green onions, sliced.

Cut each chicken breast in half lengthwise. 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. Cut each chicken breast in half lengthwise.

Chicken lombardy (naked pasta) instructions

  1. 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..

  2. 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..

  3. 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..

  4. 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..

  5. 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..

  6. .

Chicken Breasts Lombardy. this link is to an external site that may or may not meet accessibility guidelines. It looks like Chicken Lombardy was once an Olive Garden special. According to all the copy-cat recipes I've looked at. No-one seems to actual have a definitive version. Seemingly typically served near to some pasta.