Ingredients for Chicken Breast Lombardy
- Boneless Skinless Chicken Breast Halves
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
- Sliced Mushrooms
- Marsala Wine
- 1/2 cup chicken broth
- Fontina
- Parmesan Cheese
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How to Make Chicken Breast Lombardy
- Place each chicken breast between two sheets of wax paper. Using a meat mallet or rolling pin, flatten each chicken breast to 1/4-inch thickness.
- Lightly dredge each chicken breast in 1/2 cup of all-purpose flour, shaking off any excess.
- Melt 1/4 cup of butter in a large skillet over medium-low heat. Add 4 chicken breasts and cook for 3-4 minutes per side, or until golden brown.
- Transfer the cooked chicken to a lightly greased 13x9 inch baking pan, overlapping slightly.
- Repeat steps 3 and 4 with the remaining chicken breasts, adding another 1/4 cup of melted butter to the skillet as needed.
- Reserve any remaining pan drippings.
- In the same skillet, melt the remaining 1/4 cup butter over medium heat. Add sliced mushrooms and sauté until tender and lightly browned, about 5-7 minutes.
- Evenly distribute the sautéed mushrooms over the chicken in the baking pan.
- In the same skillet, add the white wine and chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, to reduce the sauce slightly.
- Pour the sauce evenly over the chicken and mushrooms.
- Bake at 400°F (200°C) for 10 minutes.
- In a small bowl, combine 1/2 cup of grated Parmesan cheese and 1/4 cup of grated Asiago cheese.
- Sprinkle the cheese mixture evenly over the chicken.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve immediately over rice or your favorite pasta. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
53g
Carbs
2g
