Chicken Breasts Lombardy
Indulge in the rich, savory flavors of Chicken Breasts Lombardy, a melt-in-your-mouth dish that brings Italian-inspired elegance to your dinner table. Tender chicken breasts are lightly floured, pan-seared to golden perfection, and smothered in a luscious Marsala mushroom sauce that is both earthy and aromatic. Topped with a delectable blend of melted mozzarella and Parmesan cheeses, this oven-finished entree is as comforting as it is impressive. With its simple preparation and gourmet presentation, this one-skillet recipe is perfect for weeknight dinners or special occasions. Serve it over pasta or with crusty bread to soak up every drop of the sauce, and garnish with freshly chopped parsley for a burst of color and freshness. Ready in under an hour, this dish is as quick as it is unforgettable.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 8 ounces Mushrooms (sliced)
- 0.5 cups Marsala wine
- 0.5 cups Chicken broth
- 0.5 cups Mozzarella cheese (shredded)
- 0.25 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
Season the flour with the salt and pepper. Dredge the chicken breasts in the seasoned flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Cook the chicken breasts in batches for 3-4 minutes per side, until golden brown but not fully cooked. Set the chicken aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for 5-7 minutes until they are softened and golden.
Deglaze the skillet by pouring in the Marsala wine. Stir, scraping the bottom of the pan to release any browned bits. Let the wine simmer for 1-2 minutes to reduce slightly.
Add the chicken broth to the skillet and cook for another 2 minutes, letting the flavors combine.
Return the chicken breasts to the skillet, spooning some of the mushroom sauce over the top. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the chicken.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Sprinkle the dish with chopped fresh parsley for garnish before serving. Serve hot with your choice of pasta or crusty bread.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 4715 mg | 205% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 19.6 g | ||
| Protein | 263.8 g | 528% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1060 mg | 82% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
