Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6
Shockingly good and simple. And the combination of wine and cheese in this Chicken Lombardy is incredible!
Ingredients
8 ounces pkg sliced baby Bella mushrooms
2 tablespoons butter, melted
3 large boneless, skinless chicken breasts
1/2 c. flour
1/3 c. butter
1/2 c. chicken broth
1/4 c. Marsala wine
salt & pepper, to taste
1/2 tablespoon corn starch plus 1 tablespoon water
1/2 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
2-3 green onions, thinly sliced
How to make Chicken Lombardy
Step 1: In half lengthwise, evenly slice the chicken breasts. In between two sheets of heavy-duty plastic wrap, place a piece of chicken a piece at a time. Pound the breast to about 1/4-inch thickness using the flat side of a meat mallet. Do this for the rest of the chicken pieces.
Step 2: In a large skillet, melt two tbsp butter over medium heat. Once the butter has melted, add the mushrooms to the skillet. Saute for about 3 to 5 minutes until soft. When done, transfer the cooked mushrooms to a plate or bowl and set aside.
Step 3: To a flat plate, add the flour, then evenly coat the pieces of chicken in it.
Step 4: Melt two tbsp butter in the same skillet. Once melted, add two chicken pieces, then adjust the heat to medium-high. Cook the chicken until nicely brown, flipping once. Place the cooked chicken pieces to a plate.
Step 5: Into the skillet, add a tbsp more butter and brown two more chicken breasts. Do this for the rest of the breasts.
Step 6: Pour in the broth and wine into the skillet. Stir and scrape the browned bits from the bottom of the pan. Season with salt and pepper, then bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes until the sauce has slightly thickened.
Step 7: Make the slurry: Whisk the cornstarch with water in a small bowl. Stir this into the sauce and simmer for a minute or two until the sauce is nicely thickened. Take the skillet out of the heat and set aside.
Step 8: Into a lightly greased 9 x 13-inch baking dish, place the chicken breasts overlapping a little to fit them. Evenly spread the sauteed mushrooms on top, then pour the sauce evenly over. Sprinkle with the cheeses and sliced green onions.
Step 9: Place inside a 450 degrees preheated oven. Bake for about 15 to 20 minutes until the cheese has melted and a bit golden brown.
Step 10: Enjoy immediately.
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
- 8 ounces pkg sliced baby Bella mushrooms
- 2 tablespoons butter, melted
- 3 large boneless, skinless chicken breasts
- 1/2 c. flour
- 1/3 c. butter
- 1/2 c. chicken broth
- 1/4 c. Marsala wine
- salt & pepper, to taste
- 1/2 tablespoon corn starch plus 1 tablespoon water
- 1/2 c. shredded mozzarella cheese
- 1/2 c. shredded Parmesan cheese
- 2-3 green onions, thinly sliced
Instructions
Step 1: In half lengthwise, evenly slice the chicken breasts. In between two sheets of heavy-duty plastic wrap, place a piece of chicken a piece at a time. Pound the breast to about 1/4-inch thickness using the flat side of a meat mallet. Do this for the rest of the chicken pieces.
Step 2: In a large skillet, melt two tbsp butter over medium heat. Once the butter has melted, add the mushrooms to the skillet. Saute for about 3 to 5 minutes until soft. When done, transfer the cooked mushrooms to a plate or bowl and set aside.
Step 3: To a flat plate, add the flour, then evenly coat the pieces of chicken in it.
Step 4: Melt two tbsp butter in the same skillet. Once melted, add two chicken pieces, then adjust the heat to medium-high. Cook the chicken until nicely brown, flipping once. Place the cooked chicken pieces to a plate.
Step 5: Into the skillet, add a tbsp more butter and brown two more chicken breasts. Do this for the rest of the breasts.
Step 6: Pour in the broth and wine into the skillet. Stir and scrape the browned bits from the bottom of the pan. Season with salt and pepper, then bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes until the sauce has slightly thickened.
Step 7: Make the slurry: Whisk the cornstarch with water in a small bowl. Stir this into the sauce and simmer for a minute or two until the sauce is nicely thickened. Take the skillet out of the heat and set aside.
Step 8: Into a lightly greased 9 x 13-inch baking dish, place the chicken breasts overlapping a little to fit them. Evenly spread the sauteed mushrooms on top, then pour the sauce evenly over. Sprinkle with the cheeses and sliced green onions.
Step 9: Place inside a 450 degrees preheated oven. Bake for about 15 to 20 minutes until the cheese has melted and a bit golden brown.
Step 10: Enjoy immediately.
