why make this recipe
Chicken Lombardy is a delightful dish that combines tender chicken, rich mushrooms, and gooey cheese into an easy-to-make meal. This recipe is perfect for both weeknight dinners and special occasions. With its delicious flavors and comforting ingredients, it’s sure to please everyone at the table. Plus, it can be served in just under an hour, making it a convenient choice for busy cooks.
how to make Chicken Lombardy
Ingredients:
- ¼ cup Marsala wine
- 8 oz pkg sliced baby Bella mushrooms
- ½ cup shredded mozzarella cheese
- ⅓ cup butter
- ½ cup flour
- ½ tablespoon corn starch + 1 tablespoon water
- 3 large boneless, skinless chicken breasts
- ½ cup chicken broth
- Salt & pepper, to taste
- 2 tablespoon butter, melted
- 2 green onions, thinly sliced
- ½ cup shredded Parmesan cheese
Directions:
- Preheat the oven to 450 degrees.
- In a large pan over medium heat, add two tablespoons of butter. Once the butter is melted, add the mushrooms and sauté for 3-5 minutes until they turn golden brown. Set them aside.
- Prepare the chicken by cutting the breasts lengthwise in half. Place them on a cutting board, cover with plastic wrap, and pound them until flat.
- In a small bowl, add flour and coat each chicken breast on both sides with it.
- Use the same pan where you cooked the mushrooms. Melt two tablespoons of the remaining butter. Cook the chicken over high heat for about 3 minutes on each side and then set it aside.
- Lower the heat to medium-low, and pour in the broth and Marsala wine. Add salt and pepper to taste. Bring this mixture to a boil, then reduce the heat and let it simmer for 5 minutes until it thickens slightly.
- In a small bowl, mix the corn starch with water until combined. Add this mixture to the sauce and simmer for a few more minutes until the sauce thickens. Set it aside.
- Transfer the chicken breasts to a 9 x 13 baking dish. Layer mushrooms, mozzarella, and Parmesan cheese on top, then sprinkle with chopped green onions.
- Bake in the oven for 15-20 minutes, or until the cheese is melted and slightly golden brown. Serve with pasta, rice, or a fresh green salad, and enjoy!
how to serve Chicken Lombardy
Chicken Lombardy is best served hot right out of the oven. Pair it with a side of pasta tossed in olive oil or a light salad dressed with vinaigrette for a well-rounded meal. The creamy texture of the cheese combined with the savory flavors of the chicken and mushrooms makes it a comforting choice. You can also serve it with garlic bread to soak up any leftover sauce!
how to store Chicken Lombardy
To store leftover Chicken Lombardy, let it cool to room temperature then transfer it to an airtight container. Place it in the refrigerator where it can last for about 3-4 days. If you want to keep it longer, consider freezing it. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe container or bag. It can last up to 3 months in the freezer.
tips to make Chicken Lombardy
- If you prefer a different flavor, feel free to switch the Marsala wine with white wine or chicken broth.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Use freshly grated cheese for better flavor and texture.
- Feel free to add additional vegetables like spinach or bell peppers if desired.
variation
You can make a lighter version by substituting the butter with olive oil and using low-fat cheese. Additionally, you can experiment with different types of mushrooms or add herbs like thyme or rosemary for extra flavor.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used as a substitute for a more flavorful and moist option.
2. Is there a vegetarian version of Chicken Lombardy?
Absolutely! You can use hearty vegetables such as eggplant or portobello mushrooms as a substitute for chicken.
3. Can I prepare Chicken Lombardy ahead of time?
Yes, you can prepare the chicken and sauce ahead of time, and then assemble and bake it when you’re ready to serve. Just keep everything in the fridge until you’re ready to cook!
4. What can I use instead of Marsala wine?
You can use white wine or omit the wine and use chicken broth for a non-alcoholic version.
📖 Recipe
Chicken Lombardy
Ingredients
For the Chicken
- 3 large boneless, skinless chicken breasts Pounded flat for even cooking
- ½ cup flour For coating the chicken
- ½ cup chicken broth Adds depth to the sauce
- ¼ cup Marsala wine Can be substituted with white wine or omitted
- 2 tablespoon butter, melted For greasing and enhancing flavor
- Salt & pepper to taste For seasoning the chicken
For the Topping
- 8 oz sliced baby Bella mushrooms Sautéed until golden brown
- ½ cup shredded mozzarella cheese For melting on top
- ½ cup shredded Parmesan cheese Adds rich flavor
- 2 tablespoon green onions, thinly sliced For garnish
For the Sauce
- ½ tablespoon corn starch To thicken the sauce
- 1 tablespoon water To mix with corn starch
Instructions
Preparation
- Preheat the oven to 450 degrees Fahrenheit.
- In a large pan over medium heat, add two tablespoons of butter. Once melted, sauté the mushrooms for 3-5 minutes until golden brown. Set aside.
- Cut the chicken breasts lengthwise in half, then pound them until flat.
- Coat each chicken breast on both sides with flour.
Cooking
- In the same pan used for mushrooms, melt the remaining butter. Cook the chicken over high heat for about 3 minutes on each side, then set aside.
- Lower the heat to medium-low, pour in the chicken broth and Marsala wine. Season with salt and pepper to taste. Bring to a boil, then reduce heat and let simmer for 5 minutes until slightly thickened.
- Mix corn starch with water until combined and then add it to the sauce, simmer for a few more minutes until thickened.
- Layer the chicken in a baking dish, top with sautéed mushrooms, mozzarella, and Parmesan cheese. Sprinkle chopped green onions on top.
- Bake for 15-20 minutes until cheese is melted and golden brown. Serve hot.
Leave a Reply