Chicken Lombardy
- Servings
- 4
Ingredients
- 1 8oz. package sliced baby bella mushrooms
- 2 tbsp butter melted
- 3 large chicken breasts boneless, skinless, and cut in half, lengthwise
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/2 cup chicken stock
- 1/4 cup Marsala wine
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp corn starch + 1 Tablespoon water
- 1/2 cup Parmesan cheese shredded
- 2 or 3 green onions thinly sliced
Method
-
Preheat oven to 450F and lightly grease a 13x9inch baking dish.
-
Flatten each piece of chicken to about a 1/4-inch thickness between two sheets of plastic.
-
In a large skillet, melt the 2 tablespoons of butter over medium heat.
-
Add in mushrooms and saute until tender (3 to 5 minutes).
-
Move cooked mushrooms to a separate bowl and set aside.
-
Put flour on a flat plate and evenly coat each piece of chicken in it.
-
In the mushroom skillet over medium-high heat, melt 2 more tablespoons of butter and add two piece of chicken at a time, letting them cook until golden on both sides.
-
Move to a separate plate and repeat with remaining butter and chicken.
-
Whisk broth and wine into the pan.
-
Add salt and pepper and stir.
-
Bring to a boil, reduce heat, and then simmer for about 5 minutes.
-
Whisk together cornstarch and water in a small bowl then whisk into the prepared sauce.
-
Let simmer for an additional 1 to 2 minutes. Remove from heat when thickened and set aside. Move chicken to prepared baking dish and sprinkle sautรฉed mushrooms over them.
-
Top evenly with sauce and sprinkle with cheese and green onions.
-
Bake until cheese is melted and golden, about 15 to 20 minutes.
-
Serve immediately and enjoy!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.