Chicken Lombardy
Chicken breasts Lombardy is a delicious Italian chicken dinner with tender, flavorful chicken breasts topped with melty cheese, mushrooms and a Marsala wine sauce that brings it all together.
Yield: 4 servings
Ingredients
- 4 (6 oz.) boneless, skinless chicken breasts
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ cup flour (I use white whole wheat, but any kind is fine)
- 6 tablespoons unsalted butter, divided
- 8 oz. package white button mushrooms, cleaned and sliced
- ½ cup Marsala wine
- ⅓ cup low-sodium chicken broth
- ⅓ cup grated Parmesan cheese
- ⅓ cup mozzarella cheese, shredded
Instructions
- Preheat oven to 450.
- Season the chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge each breast in flour to coat it all around and set aside.
- Melt 4 tablespoons of the butter (½ stick) in a large pan over medium heat. Add chicken breasts to the pan and brown on each side for 5 minutes. Transfer to a 9x13 casserole dish (or equivalently sized baking dish).
- Add 1 tablespoon of the remaining butter to the pan, then add the sliced mushrooms. Saute for 5-7 minutes, until the mushrooms are golden brown. Scatter the mushrooms on top of the chicken breasts in your baking dish.
- Add the marsala wine and chicken broth to the pan, bring to a simmer, then reduce heat to low and cook for about 10 minutes, stirring occasionally.
- Stir in the remaining ½ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon butter until the butter is melted. Pour the wine mixture over the chicken and mushrooms in the baking pan.
- Combine the Parmesan and mozzarella cheeses and sprinkle evenly over the chicken breasts.
- Bake at 450 for 20 minutes, until browned and chicken is cooked through. Let rest for 5 minutes, then serve.
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Notes
To make-ahead: Prepare the chicken and mushrooms and the sauce as directed through step 6. Cover and refrigerate. When ready to finish cooking, remove the dish from the refrigerator and let it come to room temperature for 20 minutes while you preheat the oven. Then proceed with the recipe (sprinkle with cheese and bake). You may need to add 5 minutes to the bake time to ensure the chicken is cooked through and warm. (I recommend using a digital thermometer.)
Leftovers, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave. It helps to slice the chicken before reheating so it heats through more quickly and evenly.
Video
Nutrition
Serving: 1serving | Calories: 502kcal | Carbohydrates: 18g | Protein: 45g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Cholesterol: 163mg | Sodium: 1087mg | Fiber: 2g | Sugar: 2g
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