Delicious doesn’t have to be complicated, Chicken Lombardy is easy enough to make for weeknight meals and special enough to serve to company.
Dinner recipes with fancy shmancy names have always intimidated me a little. What I learned making this recipe is that stepping out of your cooking comfort zone can be delicious.
When I looked at the recipe there really wasn’t anything to be intimidated by. There wasn’t an unusual cooking method that I wasn’t familiar with. There weren’t any ingredients that were hard to attain. When it came right down to it, it was just the name of the recipe that was intimidating. Silly me.
I started out the recipe by placing the chicken breasts between wax paper and pounding them down to a quarter inch thickness. The chicken breasts are then dredged in flour lightly and cooked in butter. The butter is important, it gives the chicken flavor. If you switched the butter out and used oil, you’re going to lose that flavor. I’m just sayin, splurge and use the butter,it’s totally worth it.
There’s a half of a cup of Marsala wine in the recipe. If you don’t want to use the wine for one reason or another, you can substitute chicken broth for it. If you do want to use the wine but don’t want to buy a large bottle just for 1/2 cup, use Marsala Cooking Wine. I found it at my grocery store sold in a 12 ounce bottle.
Chicken Lombardy comes together quickly, and easily. Easy enough for a weeknight meal and impressive enough to serve to company. Chicken Lombardy, a fancy schmancy name for one delicious dish.
PIN IT FOR LATER
- 8 boneless, skinless chicken breasts
- 1/4 Teaspoon salt
- 1/4 Teaspoon garlic powder
- 1/2 cup flour
- 1/2 cup butter
- 1 cup sliced mushrooms
- 1/2 cup Marsala Wine, or chicken broth if you don't want to use wine
- 1/3 cup chicken broth
- 1/2 cup mozzarella cheese, grated
- 1/2 cup Parmesan Cheese, grated
- Preheat oven to 400 degrees. Greased 13x9 inch baking pan.Place the chicken breasts between 2 sheets of wax paper, pound down to 1/4 inch thickness. Dredge the chicken breasts lightly in flour.Place 2 Tablespoons of butter in a large saute pan heated over medium heat. Add 4 chickens breasts to the pan. Cook the chicken breasts for 2 to 4 minutes per side until golden brown or until no longer pink in the middle.Place those 4 chicken breast in a greased 13x9 inch baking pan overlapping edges. Add the last 4 chicken breast to the saute pan along with 2 more Tablespoons of butter, cook the same way you cooked the first four chicken breast, also placing them in the baking pan when done. Reserving the drippings in the pan. Add the mushrooms to the drippings in the pan you sauteed the chicken in. Add a 1/4 cup butter to the pan, saute mushrooms 3 to 4 minutes of until lightly browned. Sprinkle the mushrooms over the chicken breast in the baking pan. Add the wine (or chicken broth if using it to substitute the wine), salt, garlic powder and the chicken broth to the drippings in the pan. Simmer 10 minutes, stirring occasionally. Spoon the sauce over the chicken in the baking pan evenly. Place the pan in the preheated 400 degree oven for 10 minutes. Remove the pan from the oven. Combine the grated cheeses together and sprinkle over the chicken. Bake an additional 5 minutes or until cheese has melted.
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