Lombardy-style chicken breasts
Juicy chicken breasts topped with a creamy blend of mozzarella and parmesan cheeses, accompanied by tender sautéed mushrooms and a rich sauce of marsala wine and chicken broth. The dish combines soft textures and intense flavors, enhanced with a touch of fresh green onion, ideal for a sophisticated and comforting meal.
Ingredients (10)
- Fresh Mushrooms
- Butter
- Boneless Skinless Chicken Breasts
- Flour
- Marsala
- Chicken Broth
- Salt
- Mozzarella Cheese
- Parmesan Cheese
- Green Onion
Instructions (22 steps)
- 1 Cook the mushrooms in 2 tablespoons of butter in a large skillet, stirring constantly, until tender
- 2 Remove from heat
- 3 Set aside
- 4 Cut each chicken breast half in half lengthwise
- 5 Place each piece of chicken between two sheets of wax paper
- 6 Flatten to a 1/8" thickness, using a meat mallet or rolling pin
- 7 Dredge the chicken pieces in flour
- 8 Place 5 or 6 pieces of chicken in 1 to 2 tablespoons of butter in a large skillet
- 9 Cook over medium heat for 3 to 4 minutes per side or until golden brown
- 10 Place the chicken in a lightly greased 13x9" baking dish, overlapping the edges
- 11 Repeat the procedure with the remaining chicken and butter
- 12 Reserve the pan drippings
- 13 Sprinkle the reserved mushrooms over the chicken
- 14 Add the wine and broth to the skillet
- 15 Bring to a boil
- 16 Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally
- 17 Add salt and pepper
- 18 Pour the sauce over the chicken
- 19 Combine the cheeses and green onions
- 20 Sprinkle over the chicken
- 21 Bake, uncovered, at 450°F for 12 to 14 minutes
- 22 Broil 5 1/2" from the heat source for 1 to 2 minutes or until golden brown
Nutritional Information
Calories:
628 kcal
Protein:
115%
Carbohydrates:
4%
Fat:
38%
Sugar:
8%
Sodium:
35%
Percent Daily Value for nutrients; calories are shown in kcal.