If you enjoy the taste of creamy, juicy chicken loaded with cheese and lots of flavor, be sure to give this Chicken Lombardy recipe a try. It’s easy, full of flavor, and made with fine, fresh ingredients that take this dish to the next level.
Slice each chicken breast in half lengthwise. Season both sides of each chicken breast half with salt and pepper.
4 boneless, skinless chicken breasts, ½ teaspoon salt, ½ teaspoon ground black pepper
Add the flour to a shallow bowl or plate. Dredge each piece of chicken in the flour to coat completely.
½ cup all-purpose flour
Melt 3 tablespoons of butter in a large skillet set over medium heat. Cook 3-4 pieces of chicken at a time for 3 minutes per side, or until cooked through.
5 tablespoons unsalted butter
Remove the cooked chicken from the pan and set aside. Repeat the process with the remaining pieces of chicken.
Melt the remaining 2 tablespoons of butter in the pan. Add the mushrooms and cook for 5 minutes or until the mushrooms start to reduce.
8 ounces cremini mushrooms
Pour in the chicken broth and wine. Let the liquid cook down for about 5 minutes.
1 cup low-sodium chicken broth, ⅓ cup marsala wine
Layer the cooked chicken breasts into a large casserole dish or baking pan. Pour the mushroom mixture on top of the chicken. Sprinkle the cheeses on top.
1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese
Bake for 15 to 20 minutes or until the cheese turns golden brown on top. Serve and enjoy.
Notes
Storage: Store chicken Lombardy in an airtight container in the refrigerator for up to 4 days.