Chicken Lombardy: A winner-winner chicken dinner!
Incredibly juiced, savory chicken Lombardybaked in a quick marsala sauce with tender mushrooms and melty mozzarella cheese!
This is one of those dishes. You know the ones. The kind that you make once and say, Oh my gosh, where has this been all my life? and immediately vow to put it on your regular dinner rotation from now until the end of time. One of those dishes that is easy enough to fix any chaotic Wednesday night but tastes and looks fancy enough to impress guests on the weekend.
A winner-win chicken dinner.
This dish is pretty quick to make (45 minutes) and involves three main steps. First, you will cook those mushrooms in a pan on the stove in some melted butter along with some garlic, because garlic =yummmmmmm. Next, you toss the chicken in some flour to give it a very light, perfect breading, and then cook that for just a minute or two on each side in the same pan you used to cook those butter garlic mushrooms. This gives the chicken a nice browned crust on the very outside; the rest of the cooking happens in phase three, the oven.
To make this recipe, you’ll need the following ingredients:
You’ll Need:
- 8-ounce package of sliced fresh mushrooms.
- 2 tbsps of melted butter.
- 6 skinned and boned chicken breasts.
- ½ cup of all-purpose flour.
- ⅓ cup of butter.
- ½ cup of chicken broth.
- ½ tsp of salt.
- ⅛ tsp. of pepper.
- ½ cup of shredded mozzarella cheese.
- ½ cup of parmesan cheese.
- 2 chopped green onions.
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