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CHICKEN LOMBARDY WITH HERBED FETTUCINE

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 pc MAGNOLIA CHICKEN STATION FILLETS, sliced into halves
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup sliced fresh mushrooms
1/4 cup white wine
1/2 cup chicken stock
1/4 tsp iodized fine salt
1/8 tsp pepper
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions

Herbed Fettucine

3 tbsp MAGNOLIA GOLD BUTTER UNSALTED
100 grams fettuccine noodles, cooked according to package directions
iodized fine salt to taste
2 tbsp chopped parsley

Procedure:

  1. Lightly grease a medium-sized baking dish with some of the butter. Set aside. 
  2. Place chicken between sheets of plastic wrap. Pound to 1/8-inch thickness with a mallet or rolling pin. Meanwhile, preheat oven to 350°F. 
  3. In a skillet, melt two tablespoons of the butter. Dredge chicken lightly in flour. Then pan-fry chicken over medium heat 3 to 4 minutes on each side or until golden brown. Transfer to greased baking dish.
  4. In the same skillet, melt remaining butter then sauté mushrooms, stirring constantly until tender. Add wine and broth then bring to a boil. Reduce heat then simmer uncovered for 3 minutes, stirring occasionally. Season with salt and pepper. Pour sauce evenly over chicken. Top with quickmelt and Parmesan cheese.
  5. Bake uncovered for 20 minutes or until the both cheese are lightly browned. Sprinkle with green onions on top and serve with herbed fettuccine.

HERBED FETTUCCINE:

  1. In a large wok or skillet, melt butter at medium heat. Add fettuccine and toss. Season with salt and sprinkle with chopped parsley.

Makes 2 servings. 
*Chicken stock: make by dissolving chicken cubes or by boiling chicken bones

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