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| Chicken Lombardy |
Chicken Lombardy is one of the most delicious ways to prepare chicken breasts. A little fussy, but well worth the effort!
I never heard of this dish until two weeks ago. My friend Maria (Maria’s Mixing Bowl) posted it on her Facebook page.
The minute I saw this I knew I’d love it. First off, it’s got wine and I love cooking chicken with wine. Green onions are another favorite of mine, as well as mushrooms. And doesn’t the whole world love cheese (if they’re not allergic that is)?
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| Well worth the bit of fuss it takes to make |
I can’t trace the origin of this recipe, but from my searching it appears to be something Olive Garden made at one time as a seasonal special. That’s the best I could do here as the post Maria shared was not the person she shared it from’s recipe. Plus that person didn’t say where she got it.
Anyway, that doesn’t much matter LOL…what does is that this recipe is totally the bomb!!!!
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| Dive in, it’s delicious |
Is it a little fussy? You betcha. You all know I’m into easy and less fussing, but this is SO worth it. The taste is out of this world. This recipe is a keeper and I plan to make it often…fuss and all.
Enjoy!
The Recipe
Chicken Lombardy
Ingredients
- 3 boneless skinless chicken breasts
- 1/3 cup butter divided
- 1/2 cup flour
- 8 oz sliced mushrooms
- 3/4 cup marsala wine
- 1/2 cup chicken stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded mozzarella
- 1/2 cup parmesan cheese
- 2 green onions sliced
Instructions
- Heat a large skillet over medium-high heat and add 2 tbs butter.
- Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
- Slice chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. Dredge each flattened piece in the flour.
- In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat.
- Add 2 chicken breast pieces and brown well on all sides. Remove and set aside.
- Repeat the browning process 2 more times (using a tbs of butter with each shift)–you have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
- Preheat oven to 450 degrees F. Lightly grease a 13×9-inch baking pan.
- Add the chicken breasts to the prepared baking pan, overlapping each piece slightly. Sprinkle evenly with the mushrooms.
- After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken.
- Mix the cheeses and green onions and distribute over the top of the chicken.
- Bake for 15-20 minutes until cheese is melted and just starting to brown.
- Goes well with pasta. Per a Facebook fan, this also freezes well.
Video
Nutrition
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Ton says
Turned out very good. Enjoyed the savory flavors. Will say that I used a 1/4 cup less of the wine. Would follow the same and look forward to making this again.
Judith Hanneman says
Glad you liked it!
Teresa says
I added sliced zucchini and doubled the sauce. Was amazing. Thank you!
Judith Hanneman says
Oh that’s a great addition!!!
Danielle says
I made this recipe this week and while it turned out ok, i had an issue. When i sauteed the chicken in butter, the butter got that ‘burnt’ smell & taste & stunk up my house. I cooked them exactly as stated. Has anyone else had this issue? Would adding another type of fat to the butter help resolve this, like perhaps olive oil? I was not able to use the drippings because they were too burnt-tasting, so just started over w/some melted butter & added the marsala & broth. Ideas on how to improve this? Or perhaps burnt butter is a taste that others like & I am the odd-man out? Thanks so much!
Judith Hanneman says
You could try using equal portions of butter and olive oil. That stops the butter from browning too fast. You could also use peanut oil or any oil with a high smoke point to brown the chicken, then do what you did, using the butter just to make the sauce. I’ve had the butter brown but never burn–and I tend to cook everything on high heat too. What you could also do is make up some clarified butter–that will never brown or burn. It’s not a quick process to do that, but if you make a small jar of it, it lasts–without refrigeration either–and it’s used for a lot of things. If you sear scallops, shrimps, etc., it’s used for that so the work done in making a batch is really worth it because it lasts.
Karen says
This was incredibly delicious. EVERYONE in my family liked it, including the picky teenager and the picky husband (a rare occurrence). I didn’t have any problem with the butter burning. I have a gas range which may be the difference. I doubled the recipe for our family but increased the liquid by 1.5x so I would have enough to serve over the linguini. I also added chopped sweet red peppers by tossing them in with the sauce as it was cooking. This was truly a savory dish and simple to make. Thank you for providing the recipe.
Judith Hanneman says
Those red peppers sound fantastic!!!! Glad you liked it too. This one is a real keeper for me too.
Stephanie says
Is there anything I can substitute for the Marsala wine? I want to make this but I can’t buy the wine… I’m only 20, not of legal drinking age.
Judith Hanneman says
You could substitute more chicken stock. They do sell non-alcoholic wines–that could be substituted in a pinch and there shouldn’t be an age restriction on it since it contains no alcohol.