Chicken Breasts Lombardy is a delicious Italian chicken dinner with melty cheese, mushrooms and a Marsala wine sauce with tender, flavorful chicken breasts.
- 4 (6 oz.) boneless (skinless chicken breasts)
- 1/3 cup low-sodium chicken broth
- 1/3 cup grated Parmesan cheese
- 1 teaspoon kosher salt (divided)
- 1/3 cup mozzarella cheese (shredded)
- 1/2 teaspoon black pepper (divided)
- 1/2 cup Marsala wine
- 1/2 cup flour (I use white whole wheat, but any kind is fine)
- 8 oz. package white button mushrooms (cleaned and sliced)
- 6 tablespoons unsalted butter (divided)
- First, preheat oven to 450.
- Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each breast in flour to coat it all around and set aside.
- Melt 4 tablespoons of the butter (1/2 stick) in a large pan over medium heat. Add chicken breasts to the pan and brown on each side for 5 minutes.
- Transfer to a 9×13 casserole dish (or equivalently sized baking dish).
- Add 1 tablespoon of the remaining butter to the pan, then add the sliced mushrooms. Saute for 5-7 minutes, until the mushrooms are golden brown. Scatter the mushrooms on top of the chicken breasts in your baking dish.
- Add the marsala wine and chicken broth to the pan, bring to a simmer, then reduce heat to low and cook for about 10 minutes, stirring occasionally.
- Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon butter until the butter is melted.
- Pour the wine mixture over the chicken and mushrooms in the baking pan.
- Combine the Parmesan and mozzarella cheeses and sprinkle evenly over the chicken breasts.
- Bake at 450 for 20 minutes, until browned and chicken is cooked through.
- Let rest for 5 minutes, then serve.
Jump To Recipe >> familyfoodonthetable.com