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Monday, October 24, 2011


Chicken Breasts Lombardy

3 boneless, skinless chicken breasts, halved
flour, for dredging
2 tablespoons butter
1/4 cup butter, melted
1 1/2 cups sliced mushrooms
salt and pepper to taste
1/2 cup chicken broth
3/4 cup white zinfandel
1 1/2 cups Parmesan cheese
1/2 cup mozzarella cheese

Dredge chicken lightly in flour, cook over low heat in 2 tablespoons butter, 5 to 7 minutes each side, until done. Reserve drippings. Place chicken in ungreased 9 x 13 inch glass dish. Add 1/4 cup butter to reserved drippings and saute mushrooms. Again reserving drippings, spoon mushrooms evenly over chicken. Stir broth, wine and salt and pepper into reserved drippings and simmer 10 minutes. Drizzle over chicken. Combine cheeses and sprinkle over chicken. Bake at 450F for 10 to 15 minutes, until cheese melts. Serves 6.

Spinach Au Gratin

2 10 ounce packages frozen chopped spinach
3 cups cooked rice
4 eggs, beaten
1 10.75 ounce can condensed cream of mushroom soup
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Thaw, drain and separate spinach. Toss with rice. Combine eggs, soup and seasonings. Stir into spinach mixture. Turn into a greased shallow 1 1/2 quart casserole. Sprinkle top with Parmesan cheese. Bake at 350F for 30 minutes or until firm. Serves 6.

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