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Ingredients
| white mushrooms: 2 cups |
| salted butter: 2 Tbl |
| chicken breasts: 6 breasts |
| all-purpose flour (unsifted): 1/2 cup |
| salted butter: 4 Tbl (divided) |
| Marsala wine: 3/4 cup |
| chicken broth: 1/2 cup |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| mozzarella cheese, whole milk (shredded): 1/2 cup (shredded) |
| parmesan cheese (grated): 1/2 cup (shredded) |
Chicken Breasts Lombardy
Credit: Food.com
User rating:
-
Prep Time
22 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Melt 2 tablespoons butter in skillet and then add sliced mushrooms, cooking until just tender. Remove from pan and set aside.
- Place each chicken breast between plastic wrap and flatten to 1/4 inch using a meat mallet.
- Dredge each breast in flour to lightly coat.
- Melt 2 tablespoons butter in same skillet and add half of breasts. Saute until golden about 4 minutes each side.
- Repeat with remaining 2 tablespoons of butter and the other 3 breasts.
- Place breasts in a lightly greased 9x13 pan. Top with the mushrooms.
- To the skillet add the wine and chicken broth. Stir up drippings from pan and bring to a boil. Add the salt and pepper. Decrease heat and simmer, uncovered 8 minutes, stirring occasionally.
- Pour sauce over chicken and mushrooms.
- Mix the cheeses together and sprinkle on the chicken.
- Bake 12-14 minutes at 450 degrees uncovered.