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Chicken Lombardy

A savory dish featuring tender chicken breasts smothered in a rich mushroom sauce with Marsala vinegar and topped with gooey mozzarella.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian
Keyword: Easy
Servings: 4 servings

Ingredients

Butter

  • 3 tablespoons butter, divided

Garlic

  • 2 cloves garlic, minced

Mushrooms

  • 8 ounces button mushrooms, cleaned and sliced

Chicken

  • 2 pounds boneless skinless chicken breasts (about 4 breasts)

Flour

  • 3 tablespoons all-purpose flour

Salt

  • 1 teaspoon salt

Oregano

  • ½ teaspoon dried oregano

Marsala Wine

  • 1 cup Marsala vinegar

Chicken Broth

  • ½ cup chicken broth

Pepper

  • Salt and pepper, to taste

Mozzarella Cheese

  • 1 cup mozzarella cheese, shredded

Green Onions

  • 2 green onions, sliced

Instructions

  • Step 1: Begin by gently pounding the chicken breasts to an even thickness, about ½ inch thick. Season both sides of the chicken with salt and pepper.
  • Step 2: In a shallow dish, combine the flour, salt, and dried oregano. Dredge each chicken breast in the flour mixture, making sure to shake off any excess flour.
  • Step 3: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the dredged chicken breasts to the skillet and sauté for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • Step 4: In the same skillet, add the remaining tablespoon of butter. Once melted, add the minced garlic and sliced mushrooms. Sauté for about 4-5 minutes, or until the mushrooms are tender.
  • Step 5: Deglaze the skillet by adding the Marsala vinegar and scraping the bottom of the pan. Add the chicken broth and bring to a gentle simmer. Allow the sauce to reduce for about 5-7 minutes, or until it thickens slightly.
  • Step 6: Return the cooked chicken to the skillet, nestling it into the mushroom sauce. Spoon some of the sauce over the chicken to coat. Sprinkle the shredded mozzarella cheese on top.
  • Step 7: Reduce the heat to low, cover the skillet, and let the cheese melt for about 5 minutes.
  • Step 8: Garnish the Chicken Lombardy with the sliced green onions and serve immediately.

Equipment

  • Large Skillet
  • Shallow Dish
  • Mixing Bowl

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the Chicken Lombardy for up to 3 months.