Marsala wine along with mozzarella-cheese made together & decided to bypass the conventional chicken marsala around the menu, then rather raising the ante with a skillet seared Shrimp & chicken dish named Chicken Lombardy. It sounds fancy, but you will quickly find it is shockingly straightforward. It is the ideal utilization of the two cheese and wine in one recipe! I will honestly say that this chicken lombardy is not an dish, or possibly a family heirloom. Sudden, right? As it is Italian looking?

This is only one of the much loved recipes which no one is quite certain where it originated. All of us seemed to discover the the directions on Facebook though. Nothing wrong with this because there does not appear to be an initial source to provide credit where credit is due. Disappointing even though for the exact same reason.

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CHICKEN LOMBARDY

Flour dredged chicken breasts have been braised in a buttery marsala wine sauce, then topped with sauteed greens, Italian cakes, and sweet green onions to get a signature dish that is irresistible.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings 6

Calories 372kcal

Author Susan

Ingredients

8 oz pkg sliced baby-bella mushrooms
3 large boneless, skinless chicken-breasts
2-3 green-onions, thinly sliced
2 tbsp butter, melted
1 tbsp water
½ cup shredded Parmesan-cheese
½ cup flour
½ cup shredded mozzarella-cheese
½ cup chicken-broth
¼ cup Marsala-wine
½ tbsp corn-starch
⅓ cup butter
salt & pepper, to taste

Instructions

Cut each chicken-breast equally in half, lengthwise. One at a time, put a sheet of chicken between 2 sheets of heavy duty plastic-wrap. Together with the flat side of a meat mallet, flatten out the breast into some 1/4" thickness. Repeat for several of the bits of chicken.
Melt both 2 tbsp of butter in a large skillet over moderate heat. Add the mushrooms and simmer for 3-5 mins, or till tender. Remove the cooked mushrooms into a waiting bowl or plate and set aside.
Add the flour to a plate. Dredge each piece of chicken inside it, making sure that there's an even coating.
At precisely the exact same skillet you cooked the mushrooms melt 2 tbsp of the remaining butter. Insert 2 pieces chicken & also the heat to medium large. Allow the chicken cook until well browned on one side, reverse & repeat. Transfer the browned breasts into a waiting plate.
Add another tbsp of butter into the skillet & brown the following 2 breasts. Repeat the following steps until all of the chicken is browned, and all moved into the waiting plate.
Stir the wine and broth to the drippings from the skilletto deglaze the pan and then get up those yummy browned pieces. Season with salt & pepper. Bring the mixture to a boil, then lower the heat and simmer for 5 mins, or until thickened slightly.
In a small-bowl, whisk together the corn-starch and water to produce a slurry. Whisk this into the skillet sauce, allow it to simmer another 1-2 mins till well thickened. Remove the skillet from heat, and set aside.
Transfer the chicken breasts into a lightly greased 9×13 baking dish, overlapping somewhat if required to match all of them. Distribute the sauteed-mushrooms evenly out along the top.
Pour the sauce evenly out on top of the chicken. Then sprinkle the cheeses evenly out on the top, followed with the chopped green-onions.
Bake the ready chicken in 450 for 15-20 mins, or until the cheese is melted and slightly golden-brown. Remove the dish from the oven & serve immediately.