Menu Enter a recipe name, ingredient, keyword...

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.

Google Ads
Rate this recipe 4.6/5 (22 Votes)
Chicken Lombardy 1 Picture


  • 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


Adapted from


Step 1

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.

Review this recipe