Marsala wine and mozzarella cheese got together and decided to skip the traditional chicken marsala on the menu, instead upping the ante with a buttery pan seared chicken & mushroom dish called Chicken Lombardy. It sounds fancy, but you’ll soon discover it’s shockingly simple. It’s the best use of both wine & cheese in a single recipe!
I can genuinely say this chicken lombardy is anything but a local dish, or even a family treasure. Astonishing, isn’t that so? Since it’s Italian sounding?This is one of those much cherished plans that no one is very certain where it began. We as a whole appeared to discover the fixings and the guidelines on Facebook however. Nothing amiss with that since there doesn’t appear to be a unique source to recognize a job well done. Baffling however for exactly the same explanation.
From that point forward however, there’ve been a decent numerous speculations on where this formula really began from. It’s naturally the awesome, Italian American thing to emerge from my kitchen over the most recent 5 years. It truly is that goodI’d heard a story that it was once on Olive Garden’s menu, yet I haven’t discovered anything to back that account up. That is to say, they do have a propensity for naming their principle chicken dishes after locales in Italy. Lombardy is a district in Northwest Italy as well. So on that front, it’s a decent estimate.
Still there’s another way of thinking (and fans) that guarantee it begins from Wisconsin. The home of the late, extraordinary Vince Lombardi-scandalous player and coach.Whichever variant, if valid, they’re both incredible histories. Once in a while that is everything we can expect. Furthermore, this Chicken Lombardy is just about all that I could’ve expected and the sky is the limit from there.
Most importantly, this dish gives me a pardon to cook with wine. Wine is extraordinary for unwinding and appreciating, however it’s far better when used to cook with a substantial dish. I’m a sucker for a decent formula that incorporates wine. I offer no statements of regret either-wine makes essentially any dish’s flavor factor dramatically better. This dish is braised in it. Making it a characteristic to be at the first spot on my list. It additionally helps that it tastes stunning!
Flour dredged chicken breasts are braised in a buttery marsala wine sauce, topped with sauteed mushrooms, Italian cheeses, and tangy green onions for a signature dish that’s irresistible.
Ingredients
- 8 oz pkg sliced baby bella mushrooms
- 2 tbsp butter, melted
- 3 large boneless, skinless chicken breasts
- 1/2 cup flour
- 1/3 cup butter
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- salt & pepper, to taste
- 1/2 tbsp corn starch + 1 tbsp water
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2-3 green onions, thinly sliced.
Instructions
- Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4″ thickness. Repeat for all the pieces of chicken.
- Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
- Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there’s an even coat.
- In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
- Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
- Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
- In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
- Transfer the chicken breasts to a lightly greased 9×13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
- Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
- Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.
