Chicken Breasts Lombardy

Perfect for company or when you're in the mood for something a little special, chicken breasts and mushrooms are cooked in a Marsala wine sauce and topped with melted cheese.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 364 Calories

Ingredients

• 1 (8 ounce) package sliced fresh mushrooms
• 6 (5 ounce) skinless, boneless chicken breast halves
• 1 cup low-sodium chicken broth
• 4 tablespoons butter, divided, or more as needed
• 2 stalks green onions, chopped
• 0.25 teaspoon salt
• 0.5 cup all-purpose flour
• 0.125 teaspoon ground black pepper
• 0.5 cup grated Parmesan cheese
• 0.5 cup shredded mozzarella cheese
• 0.75 cup Marsala wine

Recipe Instructions

Step 1

Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.

Step 2

Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.

Step 3

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.

Step 4

Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.

Step 5

Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.

Step 6

Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.