Chicken Lombardy
Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!
Servings: 4 People
Ingredients
- 2 large chicken breasts (cut in half lengthwise)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 7 ounces cremini mushrooms (sliced)
- 1/2 cup marsala
- 1/4 cup chicken broth
- 1 cup shredded mozzarella
- 2 scallions (chopped)
Instructions
- Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
- Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
- Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
- Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
- Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
- Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
- Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.
Video
Notes
- If you don't have an oven-proof skillet, transfer the pan contents to a baking dish for step 6.
Nutrition
Calories: 389kcal | Carbohydrates: 9g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 442mg | Potassium: 718mg | Fiber: 1g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 1mg