Chicken Breasts Lombardy
photo by Cathy17
- Ready In:
- 1hr 15mins
- 6 boneless chicken breasts, skinned and quartered
- all-purpose flour
- 1 cup butter, melted and divided
- salt, black pepper and red pepper to taste
- 2 garlic cloves, minced
- 1⁄4 cup onion, minced
- 1 1⁄2 cups sliced mushrooms
- 3⁄4 cup marsala wine
- 1⁄2 cup chicken stock
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup shredded fontina or 1/2 cup mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- Flatten each chicken breast between sheets of waxed paper to 1/8 inch thickness.
- Dredge chicken lightly with flour.
- Place 4 pieces at a time in 2 Tbsp melted butter in large skillet.
- Cook over low heat 3 to 4 minutes on each side or until golden brown.
- Place chicken in a greased 9x13 baking dish overlapping edges.
- Sprinkle with salt, black pepper and red pepper to taste.
- Repeat procedure with remaining chicken.
- Add remaining butter to skillet used to saute chicken then add mushrooms, garlic and onion and saute until tender then remove from skillet.
- Sprinkle sauteed mushrooms, garlic and onion evenly over chicken.
- Stir wine and chicken stock into chicken drippings and simmer 10 minutes, stirring occasionally.
- Add salt and peppers mixing well and spoon about a third of the sauce evenly over the chicken reserving remainder.
- Combine cheeses and sprinkle over chicken.
- Bake at 450 degrees for 10 to 12 minutes.
- Place under broiler 1 to 2 minutes or until lightly browned.
- Serve with reserved sauce.
Questions & Replies
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UPDATE: 4/20/10 - Can't believe it's been three years since I made this recipe. I just made it last night and it was fab. I didn't have any mozza or fontana cheese, so I used BRIE. It was excellent! I also added a bit of cornstarch to the gravy mixture before adding it to the chicken. Still a very tasty dish! Will remember to make more often. ================ This recipe is amazing. I served it to MIL, DH's Aunt and Cousin and they all loved it! I didn't have marsala wine, so I used a white Chardonnay and followed the rest of the recipe to a T. The mixture of mushrooms and the wine/stock/drippings made a fabulous gravy while the chicken baked. The only thing I would do differently next time (and there definitely WILL be a next time) is to add the cheeses near the end as I had a bit of burnage. I would also add more of the drippings mixture to the chicken as it bakes because the gravy is so fantastic! This is a keeper and will be a staple gourmet type meal when company comes over. If you're serving it to company and presentation is important to you, I also recco you use a larger baking dish for this because it can be quite messy looking bringing it out of a smaller baker onto a serving platter. Make sure there's a decent amount of space between each piece of chicken so it's easier to remove and place on a platter for company. I served it with basmati rice, Evie's Recipe #12619 and ~Christine's~ Recipe #10344 You have a winner, Luby! The meal is great especially when served on a beautiful new platter! ;) DH didn't even flinch at the platter because he was too busy scarfing the chicken!
I needed something quick for supper..Steve said it was on the level of his favorite Chicken Marsala from a local 5 star restaurant..This recipe has been put in a place of honor in our recipe file "Company Food"!!!! All the flavors come through.. perfectly balanced!!! An excellent addition to my tried and true!!!
What a great recipe. I just love chicken marsala and this is way better. I thinned only 4 chicken breasts, pounded and cooked them, then I layered them in an oblong baking dish. Sauteed shallots for extra flavor, instead of regular onions and extra garlic then added the mushroooms to the pan. Then layered that over the cooked chicken, added the mixture of marsala and chicken broth then finished off with 1/2 parm and 1/2 mozzerella cheese. Fantastic!!! My only suggestion is that if you love sauce then make double and add extra to the baking dish, as I think this gives the chicken the tenderness it had. You could cut it with a fork. Nice flavor, wonderful smell as it cooks. If you love chicken marsala, you are going to love this. Thank you, thank you, thank you. This is my new favorite. I am making it for mother's day for my Mom. I only wish I could of given it 10 stars. It is that good.
When I first saw the other Chicken Breast Lombardy (not plural) recipe I thought this is what I wanted, but decided to search Lombardy to see if there were other ways to make it. I am so glad I did because I found yours. My best friend and I agreed it would not have been nearly as wonderful without the onions and garlic. I used 8 breasts, 1/2 the butter and pretty much doubled everything else. I thickend the sauce with cornstarch slightly and dumped it all in the baking pan. Had it with garlic mashed potatoes. We ran out of those so my friend tried the last serving on instant white rice and said it was just as good. My SIL said it was "to die for", she just doesnt say that kind of stuff so I knew we had a winner. Thanks for a better option.
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Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.