Chicken Lombardy

Chicken breasts pounded thin, breaded and cooked; covered with sautéed mushrooms, marsala wine sauce, mozzarella and Parmesan cheeses, and baked. Great for dinner parties.

Photo by Lynda D.
Adapted from facebook.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 1

    (8 ounce) package sliced fresh mushrooms

  • 2

    tablespoons butter melted

  • 6

    skinned and boned chicken breasts

  • 1/2

    cups all-purpose flour

  • 1/3

    cups butter

  • 3/4

    cups marsala

  • 1/2

    cups chicken broth

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 1/2

    cup mozarella cheese, shredded

  • 1/2

    cup parmesan cheese

  • 2

    green onions, chopped

Directions

Preheat oven to 450°F. Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered for 12 to 14 minutes until cheese melts.

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