Creamy Chicken Lombardy

Patti Tierny

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1.00 LBS
Chicken Lombardy
4 boneless skinless chicken breast halves
½ cup flour
½ cup butter
1 cup sliced mushrooms
¾ cup Marsala wine
½ cup chicken broth
¼ teaspoon salt
¼ teaspoon pepper
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup chopped scallions
Preheat oven to 450°F. Lightly grease a 1-1/2 quart baking dish; set aside.
Place chicken between 2 sheets wax paper. With a heavy mallet or rolling pin, flatten each breast to a thickness of ¼”.
Season flour and place on a dinner plate. Dredge each chicken breast until completely coated, shaking off excess.
In a 10” sauté pan over medium-high heat, melt 2 tablespoons of butter. Sauté breasts on both sides until golden brown (3-4 minutes). Do not crowd pan. Melt additional butter and repeat process if you have more chicken to brown.
Remove browned chicken to your prepared baking dish, overlapping edges of chicken. In the same pan you used to brown the chicken, sauté the mushrooms in the remaining 1/4 cup butter.
Sprinkle mushrooms evenly over chicken.
Stir wine, chicken broth, salt, and pepper into pan drippings in skillet. Bring to a boil, reduce heat and simmer 6-8 minutes stirring occasionally. Spoon sauce evenly over chicken. Top with scallions and cheeses, and bake 15-20 minutes until bubbly.
Serve over rice or pasta with additional sauce spooned on top.