Delight your taste buds with our exquisite Chicken Lombardy, a culinary masterpiece that combines tender chicken breasts, earthy baby bella mushrooms, and a luscious Marsala wine sauce. This dish, inspired by the Lombardy region’s rich culinary heritage, offers a perfect balance of textures and flavors, crowned with a cheesy, golden crust. Whether for a special dinner or a comforting weeknight meal, Chicken Lombardy promises an unforgettable dining experience.
Let me share the story of how Chicken Lombardy became a beloved part of our family gatherings. As each chicken breast is carefully pounded to perfection and bathed in the rich Marsala wine sauce, the kitchen becomes infused with an irresistible aroma. The sizzle of mushrooms in butter adds a touch of anticipation, setting the stage for a symphony of flavors. The first bite, with its tender chicken, savory mushrooms, and decadent cheeses, is met with exclamations of joy and requests for seconds. Chicken Lombardy is not just a dish; it’s a journey into the heart of Lombardy, right in the comfort of your home.
Why This Recipe:
Why Chicken Lombardy Is a Culinary Triumph
- Melt-in-Your-Mouth Chicken: The chicken breasts, pounded to a perfect 1/4″ thickness, ensure a tender and succulent bite.
- Savory Mushroom Saute: Sliced baby bella mushrooms, sautéed in butter, bring an earthy richness that complements the chicken.
- Marsala Wine Elegance: The Marsala wine sauce, deglazed with chicken broth, adds depth and complexity to the dish.
- Cheesy Crown: A decadent layer of melted mozzarella and Parmesan cheeses creates a golden-brown crust that seals the flavors.
- Green Onion Garnish: Thinly sliced green onions add a fresh and vibrant finish, elevating the visual and aromatic appeal.
Ingredients:
- 8 oz package sliced baby bella mushrooms
- 2 tbsp butter, melted
- 3 large boneless, skinless chicken breasts, halved lengthwise
- 1/2 cup flour
- 1/3 cup butter
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- Salt and pepper, to taste
- 1/2 tbsp cornstarch + 1 tbsp water (slurry)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2-3 green onions, thinly sliced
Instructions:
- Cut each chicken breast in half lengthwise and flatten to a 1/4″ thickness between plastic wrap using a meat mallet.
- In a large skillet, sauté mushrooms in 2 tbsp melted butter until tender. Set aside.
- Dredge each chicken piece in flour, ensuring an even coat.
- In the same skillet, melt 2 tbsp butter and brown chicken pieces on both sides. Transfer to a plate.
- Repeat until all chicken is browned. Deglaze the pan with chicken broth and Marsala wine, season with salt and pepper, and simmer for 5 minutes.
- Whisk cornstarch and water in a bowl, add to the skillet, and simmer until thickened.
- Arrange chicken in a greased 9×13 baking dish, top with mushrooms.
- Pour the sauce over the chicken, then sprinkle with mozzarella, Parmesan, and sliced green onions.
- Bake at 450 degrees for 15-20 minutes until cheese is melted and golden brown.
- Serve immediately and savor the symphony of flavors.
Notes:
- Enhance the dish with a sprinkle of fresh parsley for a burst of color and freshness.
- Pair Chicken Lombardy with a side of buttered noodles or roasted vegetables for a complete meal.
- This dish is best enjoyed fresh out of the oven, ensuring the cheese is gooey and irresistible.
