Chicken Lombardy features tender chicken and mushrooms cooked in a rich Marsala wine sauce and topped with a mixture of melted mozzarella and Parmesan.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
364 Calories
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
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
Step 3
Cut each chicken breast in half lengthwise. Place between two 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 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 chicken.
Step 5
Add wine and broth to the skillet; bring to a boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over chicken. Combine mozzarella and Parmesan with green onions; sprinkle over chicken.
Step 6
Bake, uncovered, in the preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 12 to 14 minutes.
Ingredients
1 (8 ounce) package sliced fresh mushrooms
6 (5 ounce) skinless, boneless chicken breast halves
