chicken lombardy
This dish is so delicious. It's named for the administrative district in the NW region of Italy. (Lombard cuisine is more about meats, rice and butter for the base of most dishes, whereas the cooking style that most people associate as Italian cuisine tends to rely more heavily on tomatoes, garlic, olive oil and fragrant herbs for the bulk of its flavor base.) It features lightly breaded chicken breasts cooked in creamy butter and then baked to perfection, smothered in earthy mushrooms, fresh cheese, and sweet Marsala wine. It's served with sides of cooked fettuccine, broccoli and breadsticks.
No Image
prep time
20 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 (8-oz) package fresh mushrooms, sliced (i love the earthy tone of baby bellas, but button mushrooms are equally good)
- 2` tablespoons unsalted butter, melted
- 6 boneless skinless chicken breasts (about 3 pounds total)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1/3 cup unsalted butter
- 1/2 cup marsala wine
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup fresh parmesan cheese, grated (the stuff from the can works ok, too)
- 2 medium green onions (scallions), chopped
How To Make chicken lombardy
-
Step 1Sauté mushrooms in 2 Tbsp butter in a large nonstick skillet over medium-high heat for 3 to 5 minutes (or until tender), stirring constantly. Remove from heat; set aside.
-
Step 2Using a kitchen mallet or rolling pin, flatten each chicken breast to about 1/3 to 1/2 inch or so. Season each chicken breast with salt, pepper and garlic powder. Then dredge each chicken breast in the flour to coat both sides in flour.
-
Step 3Using the same skillet, melt 1 to 2 Tbsp butter, and cook chicken in batches over medium heat for 4 to 5 minutes on each side or until golden brown. Repeat, cooking remaining chicken in the remaining butter. Arrange browned chicken in a lightly greased 13x9-inch baking dish, overlapping edges slightly. Reserve pan drippings in skillet.
-
Step 4Sprinkle the cooked mushrooms evenly over chicken in baking dish; set baking dish aside.
-
Step 5Preheat oven to 450°F.
-
Step 6Returning to the same skillet, stir wine and broth into the skillet and bring mixture to a boil. Once it reaches a boil, reduce heat to Low and let sauce simmer, uncovered, for 10 minutes, stirring occasionally and scraping bits from the pan into the pan sauce. Season with salt and pepper, if desired. Pour the wine sauce over the mushroom layer in the baking dish, covering all of the chicken pieces as equally as possible. Evenly sprinkle the mozzarella, parmesan and green onions on top.
-
Step 7Place baking dish in oven, and bake for 12 to 14 minutes or until cheese begins to melt.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes