Chicken Lombardy One of the tastiest ways to cook chicken breasts. Though a little finicky, totally worth the work!
Definitely worth the little trouble involved in preparation. I’m not sure where this dish originated, but it seems like Olive Garden used to serve it as a seasonal special. That’s the best I could do in this situation because the recipe in the post Maria shared wasn’t from the person who shared it. Furthermore, she didn’t disclose the source of it.
That doesn’t really matter, though, LOL. What does happen is that this recipe is fantastic!
Cooking Time: 20 minutes of prep time
Twenty minutes, please
Time in total: 40 minutes
Six servings
318 kcal of calories
Recipe by: Judith Hannemann
Ingredients for Chicken Lombardy:
- Three skin-free, boneless chicken breasts
- dividing 1/3 cup of butter
- half a cup of flour
- Sliced mushrooms, 8 oz.
- three-quarters cup marsala wine
- Half a cup of chicken broth
- 1/4 tsp pepper and 1/2 tsp salt
- Half a cup of shredded mozzarella
- Half a cup of parmesan cheese
- Two sliced green onions
Instructions for Chicken Lombardy:
- In a big skillet set over medium-high heat, add two tablespoons of butter.
- When the mushrooms start to brown, add them and cook, stirring often, until they are out of the pan and set aside.
- Halve the chicken breasts lengthwise. Using a meat mallet, flatten each piece between two sheets of waxed paper or plastic wrap to a thickness of about 1/4 inch. Coat each compressed portion with flour.
- Add one tablespoon of butter to the pan you used to sauté the mushrooms and place it over medium-high heat.
- Add two pieces of chicken breast, and thoroughly brown each side. Take out and place aside.
- You must brown the chicken in two additional batches, adding a tablespoon of butter to the pan after each batch. This method ensures that the chicken browns uniformly and without crowding the pan. The drippings are necessary for the marsala sauce, so don’t drain them.
- Set oven temperature to 450°F. Grease a 13 x 9-inch baking pan very lightly.
- Place the chicken breasts in the baking pan that has been preheated, slightly overlapping each piece. Distribute the mushrooms equally.
- Once all of the chicken has browned, add the wine, chicken stock, salt, and pepper in the same skillet that has the accumulated drippings. Bring to a boil, then lower the heat and simmer for ten minutes without a cover. Evenly cover the chicken with the sauce.
- Combine the cheeses and green onions, then evenly spread them over the chicken.
- Bake the cheese for 15 to 20 minutes, or until it is melted and beginning to colour.
- complements well with pasta.
Nutrition Serving: 1g; Calories: 318kcal; Fat: 16g; Saturated Fat: 9g; Protein: 20g; Carbohydrates: 15g; Sodium: 575mg; Potassium: 415mg; Fibre: 1g; Sugar: 4g; Vitamin A: 500IU; Vitamin C: 2mg; Calcium: 157mg; Iron: 1 mg.