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Easy Chicken Lombardy Recipe

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★★★★★

4.5 from 291 reviews

Easy Chicken Lombardy is a delicious Italian-inspired dish featuring tender chicken breasts sautéed with baby Bella mushrooms, simmered in a Marsala wine sauce, and baked with mozzarella and Parmesan cheese until golden and bubbly. This recipe is perfect for a flavorful weeknight dinner served with pasta, rice, or a fresh green salad.

Ingredients

Scale

For the Chicken and Sauce

  • 1/4 cup Marsala wine
  • 8 oz pkg sliced baby Bella mushrooms
  • 1/3 cup butter, divided
  • 1/2 cup flour
  • 1/2 tbsp corn starch
  • 1 tbsp water
  • 3 large boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • Salt & pepper, to taste
  • 2 tbsp butter, melted (for sautéing)

For the Topping

  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 green onions, thinly sliced

Instructions

  1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking later.
  2. Sauté Mushrooms: In a large pan over medium heat, add two tablespoons of butter. Once melted, add the sliced baby Bella mushrooms and sauté for 3-5 minutes until golden brown. Remove mushrooms from the pan and set aside.
  3. Prepare the Chicken: Cut each chicken breast lengthwise in half to create thinner cutlets. Place them on a cutting board, cover with plastic wrap, and pound them with a mallet or heavy pan until evenly flattened to ensure even cooking.
  4. Coat Chicken in Flour: Pour the flour into a small bowl. Dip each flattened chicken breast on both sides in the flour, coating evenly.
  5. Sear Chicken: In the same pan used for mushrooms, melt two tablespoons of remaining butter over high heat. Add the floured chicken breasts and cook about 3 minutes on each side until golden brown. Remove from pan and set aside.
  6. Make Sauce: Reduce heat to medium-low. Slowly stir the chicken broth and Marsala wine into the pan, scraping up browned bits. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
  7. Thicken Sauce: In a small bowl, combine corn starch and water until smooth. Add this mixture to the sauce in the pan and simmer for a few minutes until sauce thickens and all components are well combined. Remove from heat and set aside.
  8. Assemble and Bake: Transfer the sautéed chicken breasts to a 9 x 13-inch baking dish. Spread the sautéed mushrooms evenly over the chicken. Sprinkle shredded mozzarella and Parmesan cheeses on top. Garnish with thinly sliced green onions.
  9. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the cheese is melted, bubbly, and lightly golden brown on top.
  10. Serve: Enjoy your Chicken Lombardy hot, served alongside pasta, rice, or a fresh green salad for a complete meal.

Notes

  • Flattening the chicken breasts ensures even cooking and tender texture.
  • You can substitute baby Bella mushrooms with cremini or white button mushrooms if desired.
  • Adjust the salt and pepper seasoning to your preference.
  • Use a 9 x 13-inch baking dish to accommodate all the chicken evenly for baking.
  • This dish pairs beautifully with a light white wine or sparkling water for a balanced meal.

Keywords: Chicken Lombardy, Marsala chicken, baked chicken recipe, Italian chicken dish, mushroom chicken, easy chicken recipes

Find it online: https://messykitchenmagic.com/easy-chicken-lombardy-recipe/