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Chicken Breasts Lombardy
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious chicken and mushrooms in Marsala wine sauce, topped with gooey mozzarella and Parmesan.
Ingredients:
  • 4 tablespoons butter, divided, or more as needed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 6 (5 ounce) skinless, boneless chicken breast halves
  • 0.5 cup all-purpose flour
  • 0.75 cup Marsala wine
  • 1 cup low-sodium chicken broth
  • 0.25 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 stalks green onions, chopped
Instructions:
  • In a large nonstick skillet over medium-high heat, melt 2 tablespoons butter. Cook mushrooms, stirring constantly, until tender, about 3 to 5 minutes. Set aside.
  • Take each chicken breast and slice it in half lengthwise. Place each piece between plastic wrap and pound with a meat mallet or rolling pin until it's 1/8 inch thick. Coat chicken pieces in flour.
  • Preheat the oven to 450 degrees F (230 degrees C) and lightly grease a 9x13-inch baking dish.
  • In the same skillet over medium heat, melt butter and cook chicken in batches until golden on each side, about 3 to 4 minutes. Transfer chicken to the baking dish, overlapping if needed. Sprinkle mushrooms evenly over the chicken, and keep the pan drippings in the skillet.
  • Pour wine and broth into the skillet and bring it to a lively boil. Lower the heat and gently simmer the mixture, leaving it uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Once ready, pour the flavorful sauce over the chicken. Sprinkle a delicious mixture of mozzarella, Parmesan, and green onions over the chicken to add an extra layer of flavor.
  • Cook in the oven until the cheese is melted, chicken is cooked through, and juices run clear, for about 12-14 minutes.

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