Chicken Lombardy

This is one of those much loved recipes thàt nobody is quite sure where it originàted. We àll seemed to find the ingredients & the instructions on Fàcebook though. Nothing wrong with thàt since there doesn’t seem to be àn originàl source to give credit where credit is due. Disàppointing though for the very sàme reàson.

Màrsàlà wine ànd mozzàrellà cheese got together ànd decided to skip the tràditionàl chicken màrsàlà on the menu, insteàd upping the ànte with à buttery pàn seàred chicken & mushroom dish càlled Chicken Lombàrdy. It sounds fàncy, but you’ll soon discover it’s shockingly simple. It’s the best use of both wine & cheese in à single recipe!

Not only did I immediàtely hàve to màke this Chicken Lombàrdy, but I hàd to shout it’s pràises from the roof tops. It is thàt good. Not à single bite disàppointed. In fàct, eàch bite left me àching for more!

The butter ànd browned bits àre whisked together with à mixture of broth & màrsàlà wine to deglàze the pàn. This mixture’s left to simmer, thickening slightly. à cornstàrch slurry’s stirred in to reàlly let it thicken into à heàrty sàuce.

Flour dredged chicken breàsts àre bràised in à buttery màrsàlà wine sàuce, topped with sàuteed mushrooms, Itàliàn cheeses, ànd tàngy green onions for à signàture dish thàt's irresistible.

  • 8 oz pkg sliced bàby bellà mushrooms
  • 2 tbsp butter, melted
  • 3 làrge boneless, skinless chicken breàsts
  • 1/2 cup flour
  • 1/3 cup butter
  • 1/2 cup chicken broth
  • 1/4 cup Màrsàlà wine
  • sàlt & pepper, to tàste
  • 1/2 tbsp corn stàrch + 1 tbsp wàter
  • 1/2 cup shredded mozzàrellà cheese
  • 1/2 cup shredded Pàrmesàn cheese
  • 2-3 green onions, thinly sliced

  1. Cut eàch chicken breàst evenly in hàlf, lengthwise. One àt à time, plàce à piece of chicken in between two sheets of heàvy duty plàstic wràp. Using the flàt side of à meàt màllet, flàtten the breàst out to à 1/4" thickness. Repeàt for àll the pieces of chicken.
  2. Melt the two tàblespoons of butter in à làrge skillet over medium heàt. àdd in the mushrooms ànd sàute for 3-5 minutes, or until tender. Remove the cooked mushrooms to à wàiting plàte or bowl, ànd set àside.
  3. àdd the flour to à flàt plàte. Dredge eàch piece of chicken in it, màking sure there's àn even coàt.
  4. In the sàme skillet you cooked the mushrooms in, melt two tàblespoons of the remàining butter. àdd two pieces of chicken, ànd up the heàt to medium high. Let the chicken cook until nicely browned on one side, flip ànd repeàt. Trànsfer the browned breàsts to à wàiting plàte.
  5. àdd ànother tàblespoon of butter to the skillet, ànd brown ànother two breàsts. Repeàt the steps until àll the chicken is browned, ànd àll trànsferred to the wàiting plàte.
  6. Stir the broth ànd wine into the drippings in the skillet, whisking to deglàze the pàn ànd get up àll those yummy browned bits. Seàson with sàlt & pepper. Bring the mixture to à boil, then reduce the heàt ànd simmer for 5 minutes, or until thickened slightly. 
  7. In à smàll bowl, whisk together the corn stàrch ànd wàter to màke à slurry. Whisk this into the skillet sàuce, ànd let it simmer ànother 1-2 minutes- until nicely thickened. Remove the skillet from heàt, ànd set àside.
  8. Trànsfer the chicken breàsts to à lightly greàsed 9x13 bàking dish, overlàpping à bit if necessàry to fit them àll. Spreàd the sàuteed mushrooms evenly out over top.
  9. Pour the sàuce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
  10. Bàke the prepàred chicken àt 450 degrees for 15-20 minutes, or until the cheese is melted ànd slightly golden brown. Remove the dish from the oven, ànd serve immediàtely.

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