How To Make Chicken Lombardy
Have a fill of this deliciously creamy, savory, and cheesy Chicken Lombardy! Cooked together with marsala, mushrooms, spices, scallions, and parmesan!
Serves:
Ingredients
- 2large chicken breasts,cut in ½ lengthwise
- salt and pepper,to taste
- ½tspgarlic powder
- flour,for dredging
- 1tbspolive oil
- 3tbspbutter,divided
- 7ozcremini mushrooms,sliced
- ½cupmarsala
- ¼cupchicken broth
- 1cupmozzarella,shredded
- 2scallions,chopped
Instructions
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Preheat the oven to 400 degrees F.
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Cut the chicken in ½ lengthwise to make 4 thinner cutlets.
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Sprinkle the chicken pieces with salt, pepper, and garlic powder.
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Coat each piece in flour.
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Add the oil and 1 tablespoon of butter to an oven-proof skillet over medium-high heat.
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Once the pan is hot, add the chicken and cook for 4 to 5 minutes per side or until golden.
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Transfer the chicken to a plate.
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Add the remaining butter to the pan.
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Let it melt, then add the mushrooms.
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Sauté, stirring occasionally for about 5 to 6 minutes until the mushrooms have nicely browned.
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Add the marsala and chicken broth to the skillet, and let it bubble for about 1 minute.
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Add the chicken back to the pan and let it cook for about 1 minute while spooning some of the sauce and mushrooms over the top.
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Remove the pan from the heat.
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Sprinkle the mozzarella over top (concentrate it on the chicken), and then sprinkle the scallions on.
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Place the skillet in the oven and cook for 7 minutes.
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Broil it at the end for a few minutes, if desired to cheese to brown.
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Serve immediately.
Nutrition
- Calories: 426.33kcal
- Fat: 28.62g
- Saturated Fat: 12.58g
- Trans Fat: 0.46g
- Monounsaturated Fat: 10.79g
- Polyunsaturated Fat: 3.10g
- Carbohydrates: 7.69g
- Fiber: 0.76g
- Sugar: 1.72g
- Protein: 31.11g
- Cholesterol: 115.07mg
- Sodium: 555.75mg
- Calcium: 175.70mg
- Potassium: 550.05mg
- Iron: 1.44mg
- Vitamin A: 153.16µg
- Vitamin C: 1.44mg
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