Description
Chicken Lombardy brings a delightful Italian-style dinner right to your table with crispy breaded chicken smothered in a rich mushroom and marsala wine sauce. Layered with melted cheese and packed with flavor, this dish turns an ordinary weeknight meal into something special that your family will absolutely love.
Ingredients
Scale
Proteins:
- 4 chicken breasts
- 4 oz sliced mushrooms
Cheese and Seasonings:
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, chopped
Liquid and Coating:
- ½ cup flour
- ⅓ cup olive oil
- ¾ cup marsala wine
- ½ cup chicken broth
Instructions
- Butterfly each chicken breast and pound to ¼-inch thickness using plastic wrap. This ensures even cooking and tender meat.
- Season both sides of the chicken with ½ tsp salt and ¼ tsp black pepper for balanced flavor.
- Coat each chicken piece in ½ cup flour, shaking off excess to create a light, crispy exterior.
- Heat ⅓ cup olive oil in a large skillet over medium-high heat (375°F) for even browning.
- Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a greased 9×13-inch baking dish, arranging pieces in a single layer.
- In the same skillet, sauté 4 oz mushrooms for 2-3 minutes until lightly caramelized.
- Pour ¾ cup marsala wine and ½ cup chicken broth into skillet, scraping up browned bits for depth of flavor.
- Simmer sauce at medium heat for 5-6 minutes, reducing liquid by half to concentrate flavors.
- Drizzle sauce evenly over chicken in the baking dish, ensuring each piece is well-coated.
- Sprinkle 1 cup mozzarella and ½ cup parmesan cheese over the sauced chicken.
- Broil at 500°F for 2-3 minutes until cheese melts completely and develops light golden spots.
- Garnish with 2 finely chopped green onions just before serving for a fresh, zesty finish.
Notes
- Pound chicken evenly to ensure consistent cooking and tender texture throughout the meat.
- Let excess flour fall off before frying to prevent clumpy, heavy coating that can turn soggy.
- Use a meat thermometer to check chicken reaches 165°F for safe, perfectly cooked protein without drying out.
- Select a dry marsala wine for the most balanced flavor profile in the sauce, avoiding overly sweet variations.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 44 g
- Cholesterol: 130 mg