Description
Chicken Lombardy is a comforting dish featuring tender chicken breasts topped with sautéed mushrooms and a rich Marsala sauce. This recipe adds a hint of lemon for brightness, making it a delightful meal for any occasion.
Ingredients
Scale
- 3 boneless skinless chicken breasts
- 1/3 cup butter (divided)
- 1/2 cup flour
- 8 oz sliced mushrooms
- 3/4 cup marsala wine
- 1/2 cup chicken stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded mozzarella
- 1/2 cup parmesan cheese
- 2 green onions (sliced)
Instructions
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Wait until the butter is melted and bubbling slightly, which indicates it's hot enough.
- Add the sliced mushrooms to the skillet. Cook them, stirring frequently, for about 5-7 minutes or until they begin to brown and release their moisture. Remove the mushrooms and set them aside on a plate.
- While the mushrooms are cooking, slice the chicken breasts in half lengthwise to create thinner cutlets. Place each piece between two sheets of waxed paper or plastic wrap. Using a meat mallet, flatten the chicken to about 1/4-inch thickness, ensuring even cooking.
- Dredge each flattened chicken piece in flour, shaking off any excess. This step helps create a nice crust during browning.
- In the same skillet with the residual butter and drippings, add 1 tablespoon of the remaining butter and heat over medium-high. Once melted, add two pieces of the dredged chicken to the pan. Cook for about 4-5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside. Repeat this step for the remaining chicken, adding a tablespoon of butter each time.
- Preheat your oven to 450 degrees F while you finish browning the chicken.
- Once all the chicken is browned, arrange the pieces in a lightly greased 13×9-inch baking pan, overlapping slightly. Scatter the cooked mushrooms evenly over the chicken.
- In the same skillet, add the marsala wine, chicken stock, salt, and pepper. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan, which adds flavor. Let it simmer uncovered for about 10 minutes until slightly reduced.
- Pour the sauce evenly over the chicken and mushrooms in the baking pan.
- In a bowl, mix together the shredded mozzarella, parmesan cheese, and sliced green onions. Distribute this cheese mixture over the top of the chicken.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and just starting to brown. Keep an eye on it to avoid burning the cheese.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: To achieve the best browning on the chicken, avoid overcrowding the pan. Use a heavy-bottomed skillet to maintain an even heat, and consider adding a pinch of garlic powder or Italian seasoning to the cheese mixture for extra flavor.