64 Reviews of Chicken Breast Lombardy

From: ~Bliss~

On Feb 15, 2004

I found this recipe years ago in Southern Living and use it often. It's one of my favorite dishes. My family doesn't like mushrooms, so i go easy with them on their chicken, and then go heavier with them on mine, and have them as myh side dish. i didn't have Marsala, and just used a good, dry red wine.

From: LordNeuf

On Jul 23, 2004

I picked this recipe at random, simply because I needed a chicken recipe in a hurry, and I picked well. The instructions were very clear and straight forward. I found plastic wrap works equally well for pounding the chickens flat. This recipe matched well with a Zataran's Brown Rice and Wild Mushroom Mix, and a nice white burgundy. My mother has still not stopped talking about what a good job I did and can't wait to come over again for more food. Well done I say, well done.

From: Virginia Chandler

On Aug 21, 2004

Simple Easy and DELICIOUS!!! I had all the ingredients so I figured I'd give this a try and it was a wise decision. I only used 4 chicken breasts but made the sauce as called for (we love sauce) and this sauce was so delicious you could eat it with a spoon. I added some corn starch to the sauce before pouring over breasts so it would make a thick gravy and it was perfect. I used about a cup of mozzarella cheese and 1/2 cup parmesian. Hubby demanded I save this recipe and to make it often. Thanks for posting!!!!

From: J Bowen

On May 4, 2005

After reading reviews I thought I would tweak this recipe. Wow, what a fantastic dish. Ok, for what I did differently. Along with the flour I added fresh ground pepper, salt and some basil. I dredged as directed, then browned. Along with sauté the mushrooms I threw in 2 cloves of minced garlic. I added more chicken broth and more wine to sauce mixture, and then I thickened it before I put on chicken. Simply outstanding. We loved it!!!

From: JSkizzle

On Jun 13, 2004

This is some yummy chicken! I cut the recipe in half to feed just me and my BF and there weren't any leftovers. Great flavor.

From: Mallory Malone

On Jun 30, 2003

This was great. I only cooked half of what the recipe said, and then people wished there were leftovers.

From: Mysterygirl

On Jan 27, 2003

This dish definitely deserves more stars - I love the mix of flavors - a nice dish for a week night or a special dinner. Used mozzarella this time, but would like to try with the fontina next. Thanks!

From: Chef #164888

On Nov 22, 2004

My husband and I loved this recipe--very flavorful and tastes even better the next day. The only change I made was to doubled the toppings (the mushrooms and cheese) because we really love the flavor.

From: Chef #170199

On Nov 15, 2004

This recipe is easy, fast and delicious. We substituted fruit juice for the Marsala and it was still tasty.

From: ms. mccallum

On Jan 28, 2005

This is one of the best recipes I've gotten off the web! I added more mushrooms and doubled the sauce. I had to use parmesan since I couldn't find fontina at my grocer's. Also my DH butterflied the chicken for me instead of pounding it out. The breading is perfect, the sauce is perfect, etc. I served it at a dinner, and couldn't stop the compliments!