How To Make The Best Chicken Lombardy In
February 21, 2024
, VA: Have you ever had an affair? Do you know someone who has?
Every year my family and I do a Christmas gift exchange. Last year we were sitting around the Christmas tree giving gifts to each other. I passed my gifts out to my family members and watched them open it. As soon as my mom saw everyone’s gift, her face went pale as snow.
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My mom started freaking out. She told us we shouldn’t take them because the chemicals are unsafe. I told her there were no chemicals. She then said we shouldn’t take them because it was the government’s way of getting more information on us. I told her she has the right to believe that but I think she is being ridiculous.
My dad then asked her to go upstairs. They argued for about an hour. Meanwhile, my siblings and I debated who had the different father. They eventually came back downstairs for dinner. It was the most awkward and uncomfortable Christmas dinner ever.
This issue still hasn’t been resolved. However, our parents are having us all over in 2 weeks. We anticipate getting the full story then. My siblings and I don’t care what happened. Nothing can change our bond and love for each other. However, this situation shook us up more than a little. My parents have been married for over 50 years. At my age, it’s crazy to find out my mom had an affair and my dad may not be my blood dad.
Anyway, here is the recipe to my favorite dish we had at that ultra-awkward Christmas dinner.
- 2 large chicken breasts, cut in half lengthwise
- Bald Buck Seasoning to taste
- 1/2 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 7 ounces cremini mushrooms, sliced
- 1/2 cup marsala wine
- 1/4 cup chicken broth
- 1 cup shredded mozzarella cheese
- 2 scallions, chopped
- Before you start cooking, heat your oven up to 400°F
- Slice the chicken breasts lengthwise into 4 slim cutlets. Season the chicken with Bald Buck Seasoning and garlic powder. Then, dust each piece with flour.
- Put the olive oil and a tablespoon of butter in a skillet that can go in the oven, and set it on medium-high heat. When the skillet is hot, put in the chicken. Cook it for about 4-5 minutes on each side until it turns golden brown. Then, move the chicken onto a plate.
- Cook the mushrooms in the pan. Toss in the rest of the butter and let it melt. Then, put in the mushrooms. Stir them now and then, and cook until they’ve browned well, which should take about 5-6 minutes.
- Prepare the sauce by pouring the marsala wine and chicken broth into the skillet. Let it simmer for roughly a minute.
- Put the chicken back in the pan and cook it for around a minute. As it cooks, spoon a bit of the sauce and mushrooms over the chicken. Then, take the pan off the stove.
- It’s time for cheese! Scatter the mozzarella over the top, focusing mostly on the chicken, and then add the scallions.
- Last steps. Put the skillet in the oven and bake it for 7 minutes. If you’d like the cheese to get a bit brown, you can broil it for a few minutes at the end. Serve it right away.
- If you don’t have an oven-proof skillet, transfer the pan contents to a baking dish
- I pair this dish with pasta, mashed potatoes, or rice. For a lighter option, go with steamed vegetables or a side salad.
- Bald Buck is key here. BBQ Pitmasters use it for their meat but I learned it makes for one hell of a seasoned salt. Try it in this dish but more importantly, experiment with it as the salt in your other dishes. It adds this unique flavor that is amazing but nobody will be able to put their finger on what that flavor is. There are reviews about it on YouTube but below is the best video about it.