Chicken Breasts Lombardy

Jenny Powers

By
@JennyPowers

This is so good, it is more flavorful than chicken marsala with the added cheese and scallions. Your guests will ask for more.


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Comments:

Serves:

8

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Ingredients

8 oz
fresh sliced mushrooms
1/3 c
plain flour
1/3 c
butter
1 c
marsala wine
1/4 tsp
salt
1/8 tsp
pepper
8
boneless skinless chicken breast
1/2 c
shredded fontina or mozzarella cheese
1/2 c
grated parmesan cheese
1/4 c
chopped green onions
1/2 c
chicken broth

Directions Step-By-Step

1
Saute the mushrooms in 2 tablespoons of butter in a large skillet until tender and set aside.
2
Cut each chicken breast in half lengthwise. Pound until 1/8 inch thick between saran wrap or wax paper.
3
Coat the chicken with the flour. Melt 2 tablespoons of butter in another large skillet over medium heat. Add the chicken in batches cooking each side for 3 to 4 minutes. Remove each batch and place the chicken in a 9x13 baking dish, over lapping if necessary. Sprinkle the mushrooms over the chicken.
4
To make the sauce, add the wine and chicken broth to the drippings in the skillet, stirring to deglaze the skillet. Bring to a boil and reduce the heat to simmer for 8 minutes, stirring occasionally. If you need to thicken add a tablespoon of cornstarch and a little chicken broth that is blended before you put it in the sauce. Stir in the salt and pepper, then pour over the chicken.
5
Combine the fontina, parmesan cheese and green onions in a bowl. Sprinkle over the chicken and bake 20 mins at 375 degrees. Broil for 2 mins 6 inches from the heat source. . Leave the oven door open a bit

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American