Chicken Lombardy
Chicken
Ingredients
- 8 ounces sliced fresh mushrooms
- 2 tablespoons butter, melted
- 6 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/3 cup butter
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 green onions, chopped
Directions
- Cook mushrooms in 2 tablespoons melted butter in a large nonstick skillet over medium-high heat, stirring constantly, 3–5 minutes or just until tender. Remove from heat and set aside.
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin.
- Dredge chicken pieces in flour.
- Cook chicken in batches, using 1–2 tablespoons butter at a time, in a large nonstick skillet over medium heat for 3–4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9-inch baking dish, overlapping edges. Reserve pan drippings in skillet.
- Sprinkle mushrooms evenly over chicken.
- Add Marsala wine and chicken broth to skillet. Bring to a boil; reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in salt and pepper.
- Pour sauce evenly over chicken.
- Combine mozzarella, Parmesan, and green onions; sprinkle evenly over chicken.
- Bake uncovered at 450°F for 12–14 minutes, until cheese melts.
Notes
Classic Chicken Lombardy recipe. Bake uncovered for best browning.