Chicken Lombardy

Name: Chicken Lombardy
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz sliced mushrooms; 2 tbsp melted butter; 6 boneless/skinless checked breasts; 1/2 cup ap flour; 1/3 cup butter; 3/4 cup Marsala wine; 1/2 cup chicken broth; 1/2 tsp salt; 1/8 tsp black pepper; 1/2 cup mozzarella cheese; 1/2 cup parmesan cheese; 3 chopped green onions

KTButler @cook_2858848

Wyoming, Michigan

Chicken Lombardy

KTButler @cook_2858848

Saved

Ingredients

1 hour

8 servings

8 ozsliced mushrooms
2 tbspmelted butter
6boneless/skinless checked breasts
1/2 cupap flour
1/3 cupbutter
3/4 cupMarsala wine
1/2 cupchicken broth
1/2 tspsalt
1/8 tspblack pepper
1/2 cupmozzarella cheese
1/2 cupparmesan cheese
3chopped green onions

Saved

Steps

1 hour

1

Cook mushrooms in 2 tablespoons butter over med/high heat until tender. Stirring continously. Remove from heat & pan. Set aside.
2

Cut chicken breasts in half, lengthwise. Flatten to 1/8" with meat mallet or rolling pin.
3

Dredge chicken in flour. Cook chicken in batches in same pan as mushrooms until golden brown. 2-3 min each side on med/high heat. Place chicken in 9x13 baking pan, over lapping edges.
4

Add wine & chicken broth in pan. Bring to a boil. Reduce heat & simmer for 10 min, stirring occasionally. Add salt & pepper. Combine mushrooms & green onions, sprinkle over top of chicken.
5

Pour the sauce evenly over entire baking pan. Sprinkle mozzarella cheese over pan. Bake uncovered at 450 for 12-14 min or until cheese is melted.