Description
Chicken Lombardy is a classic Italian-American dish featuring tender chicken cutlets sautéed with savory cremini mushrooms in a rich Marsala wine sauce, topped with melted mozzarella and scallions. This recipe offers a delightful balance of flavors and textures, perfect for an elegant yet simple dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, cut in half lengthwise
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- Flour, for dredging
Cooking Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 7 ounces cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/4 cup chicken broth
Toppings
- 1 cup shredded mozzarella cheese
- 2 scallions, chopped
Instructions
- Prepare the Chicken: Preheat the oven to 400°F. Slice the chicken breasts lengthwise to create four thin cutlets. Season all sides of the chicken with salt, pepper, and garlic powder. Dredge each piece in flour, shaking off the excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in an oven-proof skillet over medium-high heat. Once hot, add the chicken cutlets and cook 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the skillet. After it melts, add the sliced cremini mushrooms. Cook them, stirring occasionally, until they are nicely browned and fragrant, about 5-6 minutes.
- Deglaze the Pan: Pour the Marsala wine and chicken broth into the skillet with the mushrooms. Allow the mixture to bubble and reduce slightly for about one minute, scraping the bottom of the skillet to release any browned bits.
- Return Chicken to the Pan: Place the chicken cutlets back into the skillet. Spoon some of the mushroom and Marsala sauce over each piece. Let them cook together for approximately one more minute to meld flavors.
- Add Cheese and Scallions: Remove the skillet from the heat. Generously sprinkle shredded mozzarella over the chicken, focusing on covering each piece well. Then, scatter chopped scallions on top of the cheese.
- Bake Until Melted: Transfer the skillet to the preheated oven and bake for 7 minutes to melt the cheese. For a browned and bubbly topping, optionally broil the dish for an additional few minutes. Serve immediately for best flavor.
Notes
- Using an oven-proof skillet is essential to transfer directly from stovetop to oven.
- For a deeper mushroom flavor, cremini mushrooms are recommended, but button mushrooms can be substituted.
- If Marsala wine is not available, a dry white wine or fortified wine can be used as a substitute.
- To reduce fat, you can use less butter or substitute with a lighter oil, though it may affect flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven to maintain texture.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and toppings)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
