"Lombardy chicken" recipe

With the recent Olive Garden commercial featuring its "Lombardy Chicken," here is a recipe. 

Posted by BodyNomics facebook page:

This is the Chicken Lombardy I baked last night. Here's the original recipe. This recipe is now YOUR recipe. Make any type of changes you like. Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.

Let us know how it turned out 



Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine 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 onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

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Swiss Chard Bruscetta

Someone from the Pacific Coast Farmer's Market Association gave me this recipe this morning, so I thought I might add it here, as it appears to be of basically Ticinese origin (modified with the feta).

Swiss Chard Bruscetta

Ingrediants:
* 2 tablespoons olive oil
* 8 ounces Swiss chard, coarsely chopped (about 3 cups)
* 2 tablespoons water
* Salt and pepper
* 1 tablespoon olive oil
* 1 tablespoon balsamic vinegar
* 6 slices French bread, cut diagonally 3/4-inch thick, toasted
* 1/2 cup torn arugula or small arugula leaves
* 2 ounces garlic-and-herb feta cheese or plain feta cheese, crumbled (1/2 cup)

Directions:
In a large skillet or wok heat the 2 tablespoons olive oil; stir-fry Swiss chard over medium-high heat for 2 minutes. Add water and cook 2 minutes more. Add salt and pepper to taste. Remove from heat. In a small bowl combine the 1 tablespoon oil and the vinegar, set aside. To serve, divide chard among the pieces of toast. Drizzle with the oil-and-vinegar mixture. Top with arugula and feta cheese. Serve immediately.

Makes 6 side-dish servings.

Pacific Coast Farmer's Market Association
5056 Commercial Circle, Suite E
Concord, CA 94520
1-800-949-FARM
www.pcfma.com