Chicken Lombardy: A Savory Delight
Chicken Lombardy is a classic Italian-American dish that combines tender chicken breasts, melted cheese, and a flavorful mushroom sauce. This dish is a perfect blend of textures and flavors, making it a favorite for both weeknight dinners and special occasions. In this easy-to-follow recipe, we’ll show you how to create this restaurant-quality dish right in your own kitchen.
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 4 tablespoons butter
For the Mushroom Sauce:
- 2 cups sliced mushrooms (cremini or button mushrooms work well)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup dry white wine (you can substitute with chicken broth)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Preparing the Chicken:
- Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
- Dredge in Flour: Dredge each chicken breast in the all-purpose flour, shaking off any excess.
- Cook the Chicken: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until they are cooked through and have a golden-brown crust. Remove the chicken from the skillet and set it aside.
Making the Mushroom Sauce:
- Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and minced garlic. Sauté for about 5 minutes, or until the mushrooms are tender and browned.
- Deglaze the Pan: Pour in the white wine (or chicken broth) and chicken broth. Bring the mixture to a simmer, scraping the bottom of the skillet to loosen any browned bits. Let it simmer for about 10 minutes or until the liquid is reduced by half.
- Melt the Cheese: Reduce the heat to low. Sprinkle the mozzarella cheese and grated Parmesan cheese over the mushrooms. Place the cooked chicken breasts on top of the cheese.
- Cover and Simmer: Cover the skillet and simmer for an additional 5-7 minutes, or until the cheese is melted and bubbly, and the chicken is heated through.
Garnish your Chicken Lombardy with chopped fresh parsley for a burst of color and freshness. This dish pairs wonderfully with cooked pasta, rice, or a simple green salad.
Chicken Lombardy is a dish that will impress your family and guests with its rich, comforting flavors. With this easy recipe, you can bring the taste of Italy to your dinner table in no time. Enjoy your homemade Chicken Lombardy!
- 1/4 cup Marsala wine
- 8 oz pkg sliced baby Bella mushrooms
- 1/2 cup shredded mozzarella cheese
- 1/3 cup butter
- 1/2 cup flour
- 1/2 tbsp corn starch + 1 tbsp water
- 3 large boneless, skinless chicken breasts
- 1/2 cup chicken broth
- salt & pepper, to taste
- 2 tbsp butter, melted
- 2 green onions, thinly sliced
- 1/2 cup shredded Parmesan cheese
Preheat oven to 450 degrees.
In a large pan over medium heat, add two tablespoons of butter. When butter melted, add mushrooms and saute for 3-5 minutes or until they’ve become golden brown. Set aside
Prepare the chicken. Cut the chicken breasts lengthwise in half and transfer onto a cutting board, cover with plastic wrap, and pound until they become flattened.
Prepare a small bowl with flour and dip each chicken breast (from both sides) in it, until evenly coated.
In the same pan that you cooked mushrooms, melt two tablespoons of the remaining butter. Cook the chicken on high heat for about 3 minutes on both sides. Set aside.
Reduce the heat to medium to low, and slowly stir the broth and wine into the pan. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until thickened slightly.
In a small bowl, mix together the corn starch and water until well combined. Add it to the sauce and simmer for few minutes until everything combined and the sauce thickened. Set aside.
Transfer the chicken breasts to a 9 x 13 baking dish. Follow with a layer of mushrooms, mozzarella, and parmesan cheese and top with chopped green onions.
Bake in the oven for 15-20 minutes, or until the cheese is melted and slightly golden brown. Enjoy with pasta, rice, or simply fresh green salad!
Nutrition InformationYield 1 Serving Size 6
Amount Per ServingCalories 1985Total Fat 118gSaturated Fat 69gTrans Fat 4gUnsaturated Fat 39gCholesterol 587mgSodium 3036mgCarbohydrates 75gFiber 8gSugar 9gProtein 151g
The information contained herein is subject to change.