Preparation time: 25 mins | Cooking time: 40 mins | Servings: 6
This chicken Lombardy is a classic Italian dish. Super easy to make made with pan-fried chicken and clothed in a scrumptious mushroom sauce and tons of melted cheeses on top. This dish is one of the best meals that your entire family will love!
INGREDIENTS
2 tbsp butter, melted
6 skinned and boned chicken breasts
8 oz. package of sliced fresh mushrooms
½ c. all-purpose flour
⅓ c. butter
½ c. chicken broth
¾ c. Marsala wine
2 green onions, chopped
½ c. shredded mozzarella cheese
½ c. Parmesan cheese
½ tsp salt
⅛ tsp pepper
How to make Chicken Lombardy Recipe: It’s A Classic Italian Dish That You Will Love
Step 1: In a large nonstick skillet, cook the mushrooms in 2 tbsp butter over medium-high heat for about 3 to 5 minutes, stirring often, until the mushrooms have softened. Set aside when done.
Step 2: In half lengthwise, cut each chicken breast. Between 2 sheets of heavy-duty plastic wrap, place the chicken. Using a meat mallet or rolling pin, pound the chicken to about ⅛-inch thickness.
Step 3: In flour, dredge the chicken. In a large nonstick skillet, melt 1 to 2 tbsp butter. To the melted butter, add the chicken and cook in batches for about 3 to 4 minutes over medium heat until golden.
Step 4: In a lightly greased 13 x 9-inch baking dish, transfer the chicken, overlapping the edges. Do the same for the rest of the chicken and butter. Make sure to set aside the pan drippings in the skillet.
Step 5: Over the chicken, evenly sprinkle the mushrooms.
Step 6: To the skillet, pour in the wine and broth. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 10 minutes, uncovered while stirring often. To taste, season with salt and pepper.
Step 7: Over the chicken, pour the sauce. Sprinkle the chicken with a mixture of a variety of cheeses and green onions.
Step 8: Place in the oven and bake for about 12 to 14 minutes at 450 degrees F or until the cheese has melted.
Ingredients
- 2 tbsp butter, melted
- 6 skinned and boned chicken breasts
- 8 oz. package of sliced fresh mushrooms
- ½ c. all-purpose flour
- ⅓ c. butter
- ½ c. chicken broth
- ¾ c. Marsala wine
- 2 green onions, chopped
- ½ c. shredded mozzarella cheese
- ½ c. Parmesan cheese
- ½ tsp salt
- ⅛ tsp pepper
Instructions
Step 1: In a large nonstick skillet, cook the mushrooms in 2 tbsp butter over medium-high heat for about 3 to 5 minutes, stirring often, until the mushrooms have softened. Set aside when done.
Step 2: In half lengthwise, cut each chicken breast. Between 2 sheets of heavy-duty plastic wrap, place the chicken. Using a meat mallet or rolling pin, pound the chicken to about ⅛-inch thickness.
Step 3: In flour, dredge the chicken. In a large nonstick skillet, melt 1 to 2 tbsp butter. To the melted butter, add the chicken and cook in batches for about 3 to 4 minutes over medium heat until golden.
Step 4: In a lightly greased 13 x 9-inch baking dish, transfer the chicken, overlapping the edges. Do the same for the rest of the chicken and butter. Make sure to set aside the pan drippings in the skillet.
Step 5: Over the chicken, evenly sprinkle the mushrooms.
Step 6: To the skillet, pour in the wine and broth. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 10 minutes, uncovered while stirring often. To taste, season with salt and pepper.
Step 7: Over the chicken, pour the sauce. Sprinkle the chicken with a mixture of a variety of cheeses and green onions.
Step 8: Place in the oven and bake for about 12 to 14 minutes at 450 degrees F or until the cheese has melted.
Notes
Preparation time: 25 mins | Cooking time: 40 mins | Servings: 6
