Comments on: Chicken Lombardy

By: Judith Hanneman

Judith Hanneman — Wed, 24 Feb 2016 16:46:41 +0000

You could substitute more chicken stock. They do sell non-alcoholic wines–that could be substituted in a pinch and there shouldn’t be an age restriction on it since it contains no alcohol.

By: Stephanie

Stephanie — Wed, 24 Feb 2016 15:37:24 +0000

Is there anything I can substitute for the Marsala wine? I want to make this but I can’t buy the wine… I’m only 20, not of legal drinking age.

By: Judith Hanneman

Judith Hanneman — Sun, 24 Jan 2016 03:41:11 +0000

In reply to Karen.

Those red peppers sound fantastic!!!! Glad you liked it too. This one is a real keeper for me too.

By: Karen

Karen — Sun, 24 Jan 2016 03:33:55 +0000

This was incredibly delicious. EVERYONE in my family liked it, including the picky teenager and the picky husband (a rare occurrence). I didn’t have any problem with the butter burning. I have a gas range which may be the difference. I doubled the recipe for our family but increased the liquid by 1.5x so I would have enough to serve over the linguini. I also added chopped sweet red peppers by tossing them in with the sauce as it was cooking. This was truly a savory dish and simple to make. Thank you for providing the recipe.

By: Judith Hanneman

Judith Hanneman — Sat, 17 Oct 2015 17:33:08 +0000

In reply to Danielle.

You could try using equal portions of butter and olive oil. That stops the butter from browning too fast. You could also use peanut oil or any oil with a high smoke point to brown the chicken, then do what you did, using the butter just to make the sauce. I’ve had the butter brown but never burn–and I tend to cook everything on high heat too. What you could also do is make up some clarified butter–that will never brown or burn. It’s not a quick process to do that, but if you make a small jar of it, it lasts–without refrigeration either–and it’s used for a lot of things. If you sear scallops, shrimps, etc., it’s used for that so the work done in making a batch is really worth it because it lasts.

By: Danielle

Danielle — Sat, 17 Oct 2015 17:09:20 +0000

I made this recipe this week and while it turned out ok, i had an issue. When i sauteed the chicken in butter, the butter got that ‘burnt’ smell & taste & stunk up my house. I cooked them exactly as stated. Has anyone else had this issue? Would adding another type of fat to the butter help resolve this, like perhaps olive oil? I was not able to use the drippings because they were too burnt-tasting, so just started over w/some melted butter & added the marsala & broth. Ideas on how to improve this? Or perhaps burnt butter is a taste that others like & I am the odd-man out? Thanks so much!

By: Judith Hanneman

Judith Hanneman — Sun, 11 Oct 2015 23:12:11 +0000

In reply to Teresa.

Oh that’s a great addition!!!

By: Teresa

Teresa — Sun, 11 Oct 2015 23:06:15 +0000

I added sliced zucchini and doubled the sauce. Was amazing. Thank you!

By: Judith Hanneman

Judith Hanneman — Tue, 22 Sep 2015 23:45:35 +0000

In reply to Ton.

Glad you liked it!

By: Ton

Ton — Tue, 22 Sep 2015 23:33:00 +0000

Turned out very good. Enjoyed the savory flavors. Will say that I used a 1/4 cup less of the wine. Would follow the same and look forward to making this again.