Chicken Breast Lombardy

Submitted by Just Cher

"Chicken doesn't get better than this."

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 8

ingredients

• 8 boneless skinless chicken breast halves
• 1⁄2 cup flour
• 1⁄2 cup butter
• 1 cup sliced mushrooms
• 1⁄2 cup marsala wine
• 1⁄3 cup chicken broth
• 1⁄2 cup fontina or 1/2 cup mozzarella cheese
• 1⁄2 cup grated parmesan cheese

directions

1. Place chicken between 2 sheets wax paper.
2. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
3. Dredge chicken lightly in flour.
4. Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
5. Cook over low heat 3 to 4 minutes on each side or until golden brown.
6. Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
7. Repeat procedure with remaining chicken, adding 2 tbs.
8. butter, reserve remaining drippings.
9. Sauté mushrooms in the remaining 1/4 cup butter.
10. Sprinkle evenly over chicken.
11. Stir wine& chicken broth into pan drippings in skillet.
12. Simmer 10 minutes stirring occasionally.
13. Spoon sauce evenly over chicken.
14. Bake at 400°F for 10 minutes.
15. Combine cheeses, and sprinkle over chicken.
16. Bake an additional 5 minutes.
17. Service with rice or your favorite pasta.

Reviews

[Mysterygirl]

This dish definitely deserves more stars - I love the mix of flavors - a nice dish for a week night or a special dinner. Used mozzarella this time, but would like to try with the fontina next. Thanks!

 

[Ashlynn N.]

My mom used to make this and she said she found it in a cookbook. I have searched high and low for this recipe! The only thing my mom did differently was add green onions and I think that makes it really special. Love this recipe!!!

 

[poolmaven51]

Excellent!! I could've licked the plate and then had more! I only had boneless thighs and they were so tender in this recipe. Definitely will be on my Make Again list!

 

[Jo-nana]

This great dish is in our regular rotation. My dh and I don't really care too much for mushrooms, but still love this dish. Easy to make and it does really come out like it came from you favorite Italian restaurant. My 2 and 5 year olds like it too I just serve butterred noodles on the side.

 

[Cheri K]

Simply outstanding! I made a few minor changes. I used a pinot noir that pairs well with chicken instead of marsala. I added one thinly sliced yellow onion to the mushroom saute. I also added one Tbs flour to the wine/stock mixture and used 2/3 cup of stock instead of 1/3 because the breasts we used were rather large. Very, very good fork tender chicken and a delicious sauce.