Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: Chicken Lombardy
Servings: 4People
Author: Natasha Bull
Ingredients
2largechicken breasts(cut in half lengthwise)
Salt & pepper(to taste)
1/2teaspoongarlic powder
Flour(for dredging)
1tablespoonolive oil
3tablespoonsbutter(divided)
7ouncescremini mushrooms(sliced)
1/2cupmarsala
1/4cupchicken broth
1cupshredded mozzarella
2scallions(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.