Chicken Breasts Lombardi
Tender chicken breasts in a buttery Marsala-mushroom sauce, topped with melted mozzarella and Parmesan.
Contains common allergens
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Instructions
- 1
Cook the mushrooms in 2 Tbsp butter in a large skillet over medium heat, stirring constantly, just until tender. Remove from the skillet and set aside.
- 2
Cut each chicken breast half in half lengthwise. Place each piece between two sheets of wax paper and pound to about 1/8 inch thick. Dredge the cutlets lightly in the flour.
- 3
Melt the 1/3 cup butter in the same skillet over medium heat. Cook the chicken in batches until lightly browned on both sides, then arrange the pieces, edges overlapping, in a greased 9x13-inch baking dish. Reserve the pan drippings in the skillet.
- 4
Sprinkle the reserved mushrooms over the chicken.
- 5
Add the Marsala and chicken broth to the skillet drippings. Bring to a boil, then reduce the heat and simmer uncovered about 10 minutes, stirring occasionally. Stir in the salt and pepper, then pour the sauce over the chicken.
- 6
Combine the mozzarella, Parmesan, and green onions and sprinkle evenly over the chicken.
- 7
Bake uncovered at 450°F (230°C) for 12 to 14 minutes, until the chicken is cooked through and the cheese is melted. Broil for 1 to 2 minutes if a more golden top is desired, then serve.
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