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Chicken Lombardy recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Boost flavor in quick chicken dinner with secret Marsala touch.
Ingredients:
  • 20g butter
  • 36.40 gm olive oil
  • 2 large chicken breast fillets, halved horizontally
  • 250g brown mushrooms, thickly sliced
  • 1 brown onion, halved, thinly sliced
  • 2 tsp plain flour
  • 80ml (1/3 cup) Marsala
  • 80ml (1/3 cup) Chicken Style Liquid Stock
  • 100g (1 cup) grated mozzarella
  • Fresh continental parsley leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. In a large ovenproof frying pan over medium-high heat, melt the butter and 1 tablespoon of oil until the butter is foamy. Cook the chicken in two batches for 2 minutes on each side until golden, then transfer to a plate.
  • Add the mushrooms in a single layer to the pan. Let them cook undisturbed for 2 minutes, then toss and cook for an additional 2-3 minutes until browned. Transfer to a plate and set aside.
  • Pour in the rest of the oil and lower the heat to medium. Sauté the onion for 5 minutes until golden, stirring occasionally. Stir in the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and cook for another 30 seconds. Pour in the Marsala and chicken stock, stirring constantly until the mixture is smooth.
  • Add the chicken and mushrooms back to the pan along with any juices, gently placing them on top of the onion mixture and drizzling some of the sauce over them.
  • Cover the chicken with a generous layer of cheese and bake until the cheese is bubbling and the chicken is cooked through, about 7 minutes. Finish off with a sprinkle of fresh parsley.

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