Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chicken Lombardy

Tender chicken cutlets are browned in butter, topped with sautéed mushrooms and a rich Marsala wine sauce, then finished in the oven with mozzarella, Parmesan and green onions. This baked variation on Chicken Marsala is especially flavorful and makes an attractive dish for entertaining.


Servings: About 6
Prep Time: About 30 minutes
Cook Time: About 35 minutes

Ingredients:

  • 1 (8-ounce) package fresh mushrooms, sliced
  • 2 tablespoons butter
  • 6 skinless, boneless chicken breasts
  • ½ cup all-purpose flour
  • ⅓ cup butter, for browning the chicken
  • ¾ cup Marsala wine
  • ½ cup chicken broth
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 green onions, chopped

Instructions:

  1. Preheat the oven to 450°F. Lightly grease a 13 x 9-inch baking dish.
  2. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring constantly, for 3–5 minutes, or just until tender. Remove from the skillet and set aside.
  3. Cut each chicken breast in half lengthwise.
  4. Place the chicken pieces between two sheets of heavy-duty plastic wrap and pound to about ⅛-inch thickness using a meat mallet or rolling pin.
  5. Dredge the chicken lightly in flour, shaking off the excess.
  6. Working in batches, melt 1–2 tablespoons of the remaining butter in the skillet over medium heat. Cook the chicken for 3–4 minutes per side, or until golden.
  7. Arrange the browned chicken in the prepared baking dish, slightly overlapping the edges. Repeat with the remaining chicken and butter, reserving the pan drippings.
  8. Sprinkle the sautéed mushrooms evenly over the chicken.
  9. Add the Marsala wine and chicken broth to the skillet. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
  10. Stir in the salt and pepper, then pour the Marsala sauce over the chicken and mushrooms.
  11. Combine the mozzarella, Parmesan and chopped green onions. Sprinkle evenly over the chicken.
  12. Bake uncovered at 450°F for 12–14 minutes, or until the cheese is melted and the chicken is heated through.

Tip: Because the chicken is pounded very thin and browned before baking, avoid extending the final baking time unnecessarily. The high oven temperature is primarily to heat the assembled dish and melt the cheese.

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