chicken lombardy
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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.
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yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For chicken lombardy
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1 (8-oz) pkgfresh mushrooms, sliced (i love the earthy tone of baby bellas, but button mushrooms are equally good)
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2` Tbspunsalted butter, melted
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6boneless skinless chicken breasts (about 3 pounds total)
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1 tspsalt
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1 tspblack pepper
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1 tspgarlic powder
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1/2 cupall-purpose flour
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1/3 cupunsalted butter
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1/2 cupmarsala wine
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1/2 cuplow-sodium chicken broth
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1/2 tspsalt
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1/2 tspblack pepper
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1/2 cupshredded mozzarella cheese
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1/2 cupfresh parmesan cheese, grated (the stuff from the can works ok, too)
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2 mdgreen onions (scallions), chopped
How To Make chicken lombardy
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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.
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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.
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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.
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4Sprinkle the cooked mushrooms evenly over chicken in baking dish; set baking dish aside.
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5Preheat oven to 450°F.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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