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Chicken Lombardy

Ingredients

  • 1 8oz. package sliced baby bella mushrooms
  • 2 Tablespoons butter melted
  • 3 large chicken breasts boneless, skinless, and cut in half, lengthwise
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 cup chicken stock
  • 1/4 cup Marsala wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 Tablespoon corn starch + 1 Tablespoon water
  • 1/2 cup Parmesan cheese shredded
  • 2 or 3 green onions thinly sliced

Instructions

  • Preheat oven to 450F and lightly grease a 13x9inch baking dish.
  • Flatten each piece of chicken to about a 1/4-inch thickness between two sheets of plastic.
  • In a large skillet, melt the 2 tablespoons of butter over medium heat.
  • Add in mushrooms and saute until tender (3 to 5 minutes).
  • Move cooked mushrooms to a separate bowl and set aside.
  • Put flour on a flat plate and evenly coat each piece of chicken in it.
  • In the mushroom skillet over medium-high heat, melt 2 more tablespoons of butter and add two piece of chicken at a time, letting them cook until golden on both sides.
  • Move to a separate plate and repeat with remaining butter and chicken.
  • Whisk broth and wine into the pan.
  • Add salt and pepper and stir.
  • Bring to a boil, reduce heat, and then simmer for about 5 minutes.
  • Whisk together cornstarch and water in a small bowl then whisk into the prepared sauce.
  • Let simmer for an additional 1 to 2 minutes. Remove from heat when thickened and set aside. Move chicken to prepared baking dish and sprinkle sautéed mushrooms over them.
  • Top evenly with sauce and sprinkle with cheese and green onions.
  • Bake until cheese is melted and golden, about 15 to 20 minutes.
  • Serve immediately and enjoy!