Chicken Lombardy

Chicken Lombardy (Photo by Amy Bradt)

This is one of my favorite chicken recipes from Southern Living.  I've seen variations using Chardonnay, but I definitely prefer Marsala wine in this dish.

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 6 servings

Ingredients
8 ounces fresh mushrooms, sliced
2 tablespoons butter, melted
6 skinless boneless chicken breasts
1/2 cup flour
1/3 cup butter
1/2 cup Marsala wine
1 (14½-ounce) can chicken broth
3/4 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
4 green onions, chopped
8 ounces angel hair pasta, cooked al dente

Directions

Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Season chicken with salt and pepper, then dredge in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450° for 12 to 14 minutes until cheese melts.  Serve over drained pasta.

Chicken Lombardy (Photo by Amy Bradt)

Notes
Original recipe called for only two green onions and 1/2 cup of chicken broth, we like a bit more than that!

Original recipe from: Southern Living