Chicken Breast Lombardy~Robynne

Robynne Glenn


I have been making this chicken dish for several years and have shared it with family and friends many times. I found this recipe in my Southern Living Cookbook Classics.

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne


★★★★★ 11 votes

30 Min
30 Min


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1 c
fresh mushrooms, sliced
2 Tbsp
butter, melted
chicken breasts, boneless and skinless
1/3 c
all purpose flour or wondra
1/3 c
butter, melted and divided
1/2 c
marsala wine
1/3 c
chicken broth
1/4 tsp
1/8 tsp
1/2 c
shredded fontina or mozzarella cheese
1/2 c
grated parmesan cheese
1/4 c
green onions, chopped
***note: this recipe does not call for garlic, but i add granulated garlic to my chicken breasts before dredging in flour.

How to Make Chicken Breast Lombardy~Robynne


  • 1COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
  • 2CUT each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin.
  • 3DREDGE chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
  • 4PLACE chicken in a lightly greased 13 X 9 X 2 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
  • 5ADD wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.
  • 6COMBINE cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.

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About Chicken Breast Lombardy~Robynne

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

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