Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6
You’ll find it pretty hard to resist this awesome Chicken Lombardy with flour dredged chicken breasts braised in a buttery marsala wine sauce. To top it all off, cover the top with sauteed mushrooms, Italian cheeses, and tangy green onions. This is quite a fancy dish, but in reality, it’s super simple to throw together!
Ingredients
3 large boneless, skinless chicken breasts
2 tablespoons butter, melted
8 ounces pkg sliced baby Bella mushrooms
1/2 c. flour
1/3 c. butter
1/4 c. Marsala wine
1/2 c. chicken broth
1/2 tablespoon corn starch + 1 tablespoon water
2-3 green onions, thinly sliced
1/2 c. shredded Parmesan cheese
1/2 c. shredded mozzarella cheese
salt & pepper, to taste
How to make Chicken Lombardy
Step 1: Evenly divide each chicken breast in half. In between two sheets of heavy-duty plastic wrap, place a piece of chicken at a time. Pound the chicken with the flat side of a meat mallet to about 1/4 inch thickness. Do this for all the chicken pieces.
Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Once the butter has melted, add the mushrooms to the skillet and saute for about 3 to 5 minutes until tender. When done, transfer the cooked mushrooms to a plate or bowl, then set aside.
Step 3: To a flat plate, add the flour. Then, dredge every piece of chicken, evenly coating it.
Step 4: Melt another 2 tbsp butter in the same skillet. Add two pieces of chicken at a time to the skillet once the butter has melted and cooked over medium-high heat until the first side is nicely browned. Flip and continue to cook the other side. To a plate, transfer the cooked chicken.
Step 5: Now, add a tbsp butter to the skillet and cook another 2 pieces of chicken breasts. Cook until both sides are nicely browned, then transfer to the plate with the rest of the chicken.
Step 6: Into the drippings in the skillet, stir in the broth and wine, deglazing the pan to scrape the browned bits from the bottom of the skillet. To taste, season with salt and pepper. Bring the mixture to a boil, then decrease the heat. Simmer the mixture for about 5 minutes or until slightly thickened.
Step 7: Whisk the cornstarch with water in a small bowl to make a slurry. Make sure to remove all the lumps, then stir this into the sauce. Simmer for an additional 1 to 2 minutes until the sauce has thickened a bit more. When done, take the skillet off the heat and set it aside.
Step 8: Into a lightly greased 9 x 13-inch baking dish, transfer the chicken breasts, overlapping each piece as needed to fit them all in the dish. On top of the chicken, evenly spread out the sauteed mushrooms, then pour the sauce over. Lastly, make sure to evenly sprinkle the cheeses on top, then the sliced green onions.
Step 9: Place the baking dish in a 450 degrees oven for about 15 to 20 minutes or until the cheese has melted and is slightly golden brown on top. When done, take the dish off the oven and serve right away. Enjoy!
Nutrition Facts:
Calories: 372kcal | Carbohydrates: 10g | Protein: 30g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 122mg | Sodium: 520mg | Potassium: 479mg | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 3.5mg | Calcium: 157mg | Iron: 1.1mg
Ingredients
- 3 large boneless, skinless chicken breasts
- 2 tablespoons butter, melted
- 8 ounces pkg sliced baby Bella mushrooms
- 1/2 c. flour
- 1/3 c. butter
- 1/4 c. Marsala wine
- 1/2 c. chicken broth
- 1/2 tablespoon corn starch + 1 tablespoon water
- 2-3 green onions, thinly sliced
- 1/2 c. shredded Parmesan cheese
- 1/2 c. shredded mozzarella cheese
- salt & pepper, to taste
Instructions
How to make Chicken Lombardy
Step 1: Evenly divide each chicken breast in half. In between two sheets of heavy-duty plastic wrap, place a piece of chicken at a time. Pound the chicken with the flat side of a meat mallet to about 1/4 inch thickness. Do this for all the chicken pieces.
Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Once the butter has melted, add the mushrooms to the skillet and saute for about 3 to 5 minutes until tender. When done, transfer the cooked mushrooms to a plate or bowl, then set aside.
Step 3: To a flat plate, add the flour. Then, dredge every piece of chicken, evenly coating it.
Step 4: Melt another 2 tbsp butter in the same skillet. Add two pieces of chicken at a time to the skillet once the butter has melted and cooked over medium-high heat until the first side is nicely browned. Flip and continue to cook the other side. To a plate, transfer the cooked chicken.
Step 5: Now, add a tbsp butter to the skillet and cook another 2 pieces of chicken breasts. Cook until both sides are nicely browned, then transfer to the plate with the rest of the chicken.
Step 6: Into the drippings in the skillet, stir in the broth and wine, deglazing the pan to scrape the browned bits from the bottom of the skillet. To taste, season with salt and pepper. Bring the mixture to a boil, then decrease the heat. Simmer the mixture for about 5 minutes or until slightly thickened.
Step 7: Whisk the cornstarch with water in a small bowl to make a slurry. Make sure to remove all the lumps, then stir this into the sauce. Simmer for an additional 1 to 2 minutes until the sauce has thickened a bit more. When done, take the skillet off the heat and set it aside.
Step 8: Into a lightly greased 9 x 13-inch baking dish, transfer the chicken breasts, overlapping each piece as needed to fit them all in the dish. On top of the chicken, evenly spread out the sauteed mushrooms, then pour the sauce over. Lastly, make sure to evenly sprinkle the cheeses on top, then the sliced green onions.
Step 9: Place the baking dish in a 450 degrees oven for about 15 to 20 minutes or until the cheese has melted and is slightly golden brown on top. When done, take the dish off the oven and serve right away. Enjoy!
Notes
Nutrition Facts: Calories: 372kcal | Carbohydrates: 10g | Protein: 30g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 122mg | Sodium: 520mg | Potassium: 479mg | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 3.5mg | Calcium: 157mg | Iron: 1.1mg
