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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
  • 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 9x13 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.