Chicken Lombardy

Name: Chicken Lombardy
Cuisine: American
Ingredients: 3 tbsp Butter; 1 tbsp olive oil, extra virgin; 4 Boneless, skinless chicken breast(pounded thin); 1 lb. Mushrooms (I like Baby Portabellas); 1/4 cup Chicken broth; 1/4 cup Marsala wine; 1 cup Shredded mozzarella (I use marinated capatella); 1/4 cup Grated parmesan cheese; 1 cup Provolone cheese

cswindoll @cook_3223319

New Orleans, Louisiana

Found this recipe on the internet many, many years ago and it has become a family favorite.. If you love chicken, this is the recipe for you!

cswindoll @cook_3223319

New Orleans, Louisiana

Found this recipe on the internet many, many years ago and it has become a family favorite.. If you love chicken, this is the recipe for you!

Saved

Ingredients

3 tbspButter
1 tbspolive oil, extra virgin
4Boneless, skinless chicken breast(pounded thin)
1lb. Mushrooms (I like Baby Portabellas)
1/4 cupChicken broth
1/4 cupMarsala wine
1 cupShredded mozzarella (I use marinated capatella)
1/4 cupGrated parmesan cheese
1 cupProvolone cheese

Saved

Steps

1

Pound chicken breast till about 1/4 inch thick. Season with salt, pepper, garlic powder and italian seasoning.
2

Dredge in flour and cook in 1Tbl butter and 1 Tbl olive oil over medium heat till lightly golden brown. Remove and drain on paper towel or rack
3

In same pan you cooked chicken in, add the other 2 Tbls. of butter and saute mushrooms till tender. Sprinkle with about a tsp. of flour and stir letting cook 1 to 2 more minutes.
4

Add wine and broth to pan and scrape all the goodies up from the bottom and bring to light boil. Reduce heat to med/low and reduce liquid by a little less then half.
5

Place chicken back into pan (if oven safe you can bake everything in the same pan) or place chicken in baking dish and pour the reduced sauce over the chicken.
6

Top with cheeses and bake in oven 350°F till cheese is melted and all gooey, bubbly and golden.