carmen waller
CHICKEN LOMBARDY: A CULINARY ADVENTURE
The first time I stumbled upon the Chicken Lombardy recipe, I was intrigued by its name alone. As someone always eager to experiment with new flavors and cuisines, I couldn’t resist the allure of this Italian-inspired dish. Little did I know that it would become a staple in my recipe collection, cherished for its rich flavors and comforting appeal.
Since that memorable first encounter, Chicken Lombardy has become a beloved favorite in my culinary repertoire. It’s a dish that never fails to impress, whether served for a special occasion or simply enjoyed as a comforting meal on a cozy evening at home. And as I continue to explore the world of cooking, I’m grateful for the culinary adventure that led me to discover the magic of Chicken Lombardy
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
INSTRUCTIONS:
- Prepare the Chicken: Start by pounding the chicken breasts to an even thickness, then season them generously with salt and pepper. Dredge the chicken in flour, shaking off any excess.
- Sear the Chicken: In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Transfer the chicken to a plate and set aside.
- Cook the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms and sauté until they are tender and golden brown, about 5-6 minutes.
- Deglaze the Pan: Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for a couple of minutes to reduce slightly.
- Add the Sauce: Stir in the chicken broth and heavy cream, allowing the sauce to simmer and thicken for another 5-6 minutes.
- Layer the Chicken: Return the seared chicken breasts to the skillet, nestling them into the sauce and mushrooms.
- Top with Cheese: Sprinkle the shredded mozzarella cheese over the chicken breasts, followed by the grated Parmesan cheese.
- Finish in the Oven: Transfer the skillet to a preheated oven and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
- Garnish and Serve: Once out of the oven, garnish the Chicken Lombardy with fresh parsley for a pop of color and flavor. Serve hot, alongside your favorite sides such as pasta, rice, or roasted vegetables.
