The Monument Cafe Chicken Breast Lombardy
This is one of the most popular orders at The Monument Cafe in Georgetown, and now you can make it in your own kitchen! Enjoy!
Ingredients
Flour Mixture
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon Black Pepper
Cheese Mixture
- ½ cup grated Monterrey Jack cheese
- ¼ cup Shredded Parmesan Cheese
Chicken Breasts
- 4-6 chicken breasts
- 4-6 Tbsp. butter
- 2 cup sliced fresh mushrooms
- 1 cup white or Marsala wine
- ½ cup Chicken Stock
Instructions
Flour Mixture
- Combine ingredients in a bowl, set aside.
Cheese Mixture
- Combine ingredients in a bowl, set aside.
Preparation
- Preheat the oven to 350 degrees F.
- Melt half the butter in a sauce pan, dredge chicken breasts in the flour mixture and sauté in butter until lightly browned on both sides, adding butter as needed.
- Remove chicken breasts from the pan and place in a baking pan.
- Sauté the mushrooms in the same butter as the chicken breasts, add butter if needed, scraping the brown bits off the bottom of the pan.
- Add the wine and the chicken stock, simmer for 5 minutes or until some of the liquid has reduced. Taste the sauce and correct seasoning with salt and pepper.
- Pour the mushroom and wine mixture over the chicken breasts and bake, uncovered in a 350 degree oven for 20 minutes, until cooked through (165 degrees).
- Remove the baking pan from the oven, top the chicken breasts with the cheese mixture, return to the oven to melt and slightly brown the cheese.
Tried this recipe?Let us know how it was!
