Chicken Lombardy

Update: This was one of the first posts on Mitts and Measures, originally published back in March of 2013. It remains at the top of our dinner favorites list and is popular any time of year. Check it out!

Chicken Lombardy Pic Cropped

Now I’m just going on the premise of my son, Brian, telling me the other day, that this is one of THE very best chicken dishes that I make. Since I have promised (or been made to promise, really…) all my kids that I would make each of them up their own personal favorites cookbook, he asked me just the other day, to be sure this was in his. Now I don’t want to get him in any kind of trouble, but I occasionally send Brian back to his apartment with a lot of food from too big of batches I’ve made of, well…everything. This is one of the only dishes I know of, that he actually smuggles back into his apartment and hides in the back of his fridge doesn’t share with his roommates.

Chicken Lombardy (Excellent!)

( I double both the sauce and the cheese/onion topping! I also use 1 lb box of mushrooms, sliced.)

Recipe courtesy: The Ultimate Southern Living Cookbook

2 cups sliced fresh mushrooms (I use a 1 lb box)

2 T butter, melted

3-6 boneless, skinless chicken breast halves

1/2 cup flour (season w/salt & pepper)

1/3 cup butter, melted

3/4 cup Marsala (I use 1 ½ cups)

3/4 cup chicken broth (I use about 2 ¼ – 2 ½ cups)

1/2 tsp salt ( I use 1 tsp)

1/8 tsp pepper (I use ¼ tsp)

1/2 cup (2 oz.) mozzarella cheese, shredded (I use 1 cup, but could even use 1 ½)

1/2 cup grated Parmesan cheese (I use 1 cup, but could even use 1 ½)

2 green onions, chopped (I use 4)

Cut each chicken breast in half lengthwise. Place in Ziploc bag and flatten to 1/8 inch thickness using meat mallet.

Cook mushrooms in two Tablespoons butter, in large skillet, until tender. Remove from pan and set aside.

Place flour in shallow dish. Season w/salt & pepper. OR, season each one individually, which I do because I feel they are seasoned better. Dredge chicken pieces in flour. Place 5 or 6 pieces of chicken in 1 to 2 T. butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden. Place chicken in lightly greased 13 x 9 baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet to deglaze. Bring to a boil, reduce heat and simmer uncovered, ten minutes, stirring occasionally. Stir in salt and pepper (taste first before adding salt & pepper.) Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered at 450 degrees for 12 to 14 minutes.

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