Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6
This is another chicken recipe I love the most! Cheesy and insanely delicious with lush chicken that’s baked to perfection. An impressive version of chicken marsala that you can make easily and in under thirty-five minutes!
Ingredients
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2 tbsp butter, melted
3 large boneless, skinless chicken breasts
8 oz. pkg sliced baby Bella mushrooms
1/2 cup chicken broth
1/4 cup Marsala wine
1/2 cup flour
2-3 green onions, thinly sliced
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/3 cup butter
salt & pepper, to taste
1/2 tbsp corn starch + 1 tbsp water
HOW TO MAKE CHICKEN LOMBARDY
Step 1: In half, evenly slice each chicken breast. Place a piece of chicken at a time in between 2 sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet, pound the chicken to about 1/4-inch thickness. Repeat with the rest of the pieces of chicken.
Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Add the mushrooms to the skillet once the butter has melted and cook for approximately 3 to 5 minutes or until soft. To a plate or bowl, transfer the cooked mushrooms when done and set aside.
Step 3: Add the flour to a flat plate. Dredge the chicken pieces one at a time, evenly coating them.
Step 4: In the same skillet, melt another 2 tbsp butter. Then, add the chicken to the skillet, 2 pieces at a time, and cook over medium-high heat until nicely browned. Flip the chicken and continue the other side further. When done, transfer the cooked chicken to a plate. Repeat with the remaining chicken pieces, adding another tbsp of butter if needed.
Step 5: Add the broth and wine into the drippings in the skillet and scrape the bottom of the skillet to release the browned bits. Season with salt and pepper and bring to a boil. Then, reduce the heat and simmer for approximately 5 minutes or until the sauce is a little thick.
Step 6: In a small bowl, whisk the cornstarch with water until the lumps are gone. Stir this into the sauce. Continue to simmer for a minute or two more or until thickened. Remove the skillet from the heat when done.
Step 7: Transfer the chicken breasts into a lightly greased 9 x 13-inch baking dish. As needed, you can overlap each piece to fit them in the dish. Evenly spread the sauteed mushrooms over the chicken, then pour the sauce on top. Sprinkle with cheeses and sliced green onions.
Step 8: Bake for about 15 to 20 minutes at 450 degrees or until the cheese has melted and the top is a little golden brown. Serve immediately. Enjoy!
Nutrition Info:
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
- 2 tbsp butter, melted
- 3 large boneless, skinless chicken breasts
- 8 oz. pkg sliced baby Bella mushrooms
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- 1/2 cup flour
- 2-3 green onions, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/3 cup butter
- salt & pepper, to taste
- 1/2 tbsp corn starch + 1 tbsp water
Instructions
Step 1: In half, evenly slice each chicken breast. Place a piece of chicken at a time in between 2 sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet, pound the chicken to about 1/4-inch thickness. Repeat with the rest of the pieces of chicken.
Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Add the mushrooms to the skillet once the butter has melted and cook for approximately 3 to 5 minutes or until soft. To a plate or bowl, transfer the cooked mushrooms when done and set aside.
Step 3: Add the flour to a flat plate. Dredge the chicken pieces one at a time, evenly coating them.
Step 4: In the same skillet, melt another 2 tbsp butter. Then, add the chicken to the skillet, 2 pieces at a time, and cook over medium-high heat until nicely browned. Flip the chicken and continue the other side further. When done, transfer the cooked chicken to a plate. Repeat with the remaining chicken pieces, adding another tbsp of butter if needed.
Step 5: Add the broth and wine into the drippings in the skillet and scrape the bottom of the skillet to release the browned bits. Season with salt and pepper and bring to a boil. Then, reduce the heat and simmer for approximately 5 minutes or until the sauce is a little thick.
Step 6: In a small bowl, whisk the cornstarch with water until the lumps are gone. Stir this into the sauce. Continue to simmer for a minute or two more or until thickened. Remove the skillet from the heat when done.
Step 7: Transfer the chicken breasts into a lightly greased 9 x 13-inch baking dish. As needed, you can overlap each piece to fit them in the dish. Evenly spread the sauteed mushrooms over the chicken, then pour the sauce on top. Sprinkle with cheeses and sliced green onions.
Step 8: Bake for about 15 to 20 minutes at 450 degrees or until the cheese has melted and the top is a little golden brown. Serve immediately. Enjoy!
