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Chicken Lombardy

By   , ,   ,

July 22, 2020

This Chicken Lombardy is juice, cheesy and delicious. I think the only difference between Chicken Lombardy and Chicken Marsala is that this dish has cheese. It does call for Marsala wine, though you can use dry sherry.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Ingredients

4 boneless skinless chicken breasts, pounded to even thickness


2 tablespoons butter


2 teaspoons garlic, minced


8 ounces mushrooms, sliced


⅓ cup flour

¾ cup marsala wine or sherry

½ cup chicken broth

salt and pepper, to taste


⅓ cup mozzarella cheese, shredded


⅓ cup parmesan cheese, shredded


2 green onions, chopped

Directions

1Preheat oven to 400° F. Lightly grease a large baking dish and set aside.


2Melt butter in a large skillet over medium heat. Stir in garlic. Sauté mushrooms in melted butter 2 - 3 minutes until tender and fragrant. Use a slotted spoon to transfer mushrooms to a bowl or plate and set aside.


3Toss chicken breasts in the flour to coat. Cook for 1 - 2 minute on each side in the same pan you used for the mushrooms (do not clean the pan in between). Transfer chicken to your prepared baking dish. Scatter mushrooms over the chicken.


4Add marsala wine and chicken broth to the pan. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer 5 - 10 minutes. Pour over chicken and mushrooms.


5Mix together cheese, sprinkle over chicken and mushrooms. Sprinkle green onions on top. Cover dish with foil and bake for 15 - 20 minutes. Uncover and cook for another 5 - 10 minutes until chicken is cooked through and cheese is melted and serve.

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