Chicken & Poultry

Chicken Breasts Lombardi

Name: Chicken Breasts Lombardi
Total time: 75 min
Yield: 6 servings
Cuisine: Chicken & Poultry
Ingredients: 2 cups sliced fresh mushrooms; 2 Tbsp butter; 6 boneless skinless chicken breast halves; 1/2 cup all-purpose flour; 1/3 cup butter; 3/4 cup Marsala wine; 1/2 cup chicken broth; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped green onion

Tender chicken breasts in a buttery Marsala-mushroom sauce, topped with melted mozzarella and Parmesan.

75 minutes

Serves 6

Dinner

Contains common allergens

Dairy Wheat

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Instructions

7 steps

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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