Ingredients
Scale
- 4 boneless, skinless chicken breasts, thinly sliced or pounded to even thickness
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 cup fresh mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 green onions, chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 450°F (230°C). Lightly grease a baking dish.
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Cook the Chicken:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 3-4 minutes per side. You may need to do this in batches. Transfer the cooked chicken to the prepared baking dish, overlapping the pieces slightly.
- Sauté the Mushrooms:
- In the same skillet, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Add the mushrooms and cook until they are soft and browned, about 5 minutes. Spread the mushrooms evenly over the chicken.
- Make the Sauce:
- Add the Marsala wine and chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the sauce reduce by half, about 5 minutes. Pour the sauce over the chicken and mushrooms in the baking dish.
- Add Cheese:
- Sprinkle the mozzarella and Parmesan cheese over the chicken.
- Bake:
- Bake in the preheated oven until the cheese is melted and bubbly, about 10-15 minutes.
- Garnish and Serve:
- Garnish the Chicken Lombardy with chopped green onions before serving. This dish pairs wonderfully with pasta, rice, or a simple salad.
