chicken breasts lombardy

★★★★★ 1
By Jenny Powers
from Abingdon, VA

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

★★★★★ 1
serves 8
prep time 35 Min
cook time 45 Min
method Bake

Ingredients For chicken breasts lombardy

  • 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

How To Make chicken breasts lombardy

  • 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
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