Skillet Chicken Recipes
Chicken Lombardy
Chicken Lombardy is a glorified chicken Marsala with loads of cheesy goodness.
Yield: 6 servings
Ingredients
- 3 large boneless, skinless chicken breasts, cut in half lengthwise
- 8 tablespoons (1/4 pound) butter, melted, divided
- 1 (8 ounce) package baby bella mushrooms, sliced
- 1/2 cup all-purpose flour
- 1/2 cup chicken stock
- 1/4 cup Marsala wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon cornstarch + 1 tablespoon water
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese (optional)
- Chopped parsley
Instructions
- Heat oven to 450 degrees F and lightly grease a 13 x 9 inch baking dish.
- Flatten each piece of chicken to about a 1/4 inch thickness between two sheets of plastic.
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add mushrooms and saute until tender (3 to 5 minutes).
- Move cooked mushrooms to a separate bowl and set aside.
- Put flour on a plate and evenly coat each piece of chicken with it.
- In the same skillet over medium-high heat, melt 2 more tablespoons of butter and add two pieces of chicken at a time, letting chicken cook until golden on both sides.
- Move chicken to a separate plate and repeat with remaining butter and chicken.
- Whisk broth and wine into the skillet.
- Add salt and pepper and stir.
- Bring to a boil, reduce heat, and then simmer for about 5 minutes.
- Whisk together cornstarch and water in a small bowl then whisk into the prepared sauce. Let simmer for an additional 1 to 2 minutes. Remove from heat when thickened and set aside.
- Move chicken to the prepared baking dish and sprinkle sautéed mushrooms over it.
- Top evenly with sauce and sprinkle with mozzarella cheese, Parmesan cheese (if using) and green onions.
- Bake until cheese is melted and golden, about 15 to 20 minutes.
- Serve immediately and enjoy!
Attribution
Photo credit: (c) Can Stock Photo / ezumeimages