Marsala wine and mozzarella came together and decided to skip the traditional chicken marsala on the menu, instead increasing the ante with a dish of chicken and seared mushrooms with butter called Chicken Lombardy. It sounds imaginative, but you will soon discover that it is incredibly simple. It's the best use of wine and cheese in a single recipe!
I can honestly say that this Lombard chicken is not an autochthonous dish or a family heirloom. Surprising, right? Since when does it sound Italian?
This is one of those much loved recipes that nobody is quite sure of where it originated from. We all seemed to find the ingredients and instructions on Facebook. Nothing wrong with that, since there doesn't seem to be an original source for giving credit where credit is due. However disappointing for the same reason.
There is still another school of thought (and fans) who claims it comes from Wisconsin. The home of the deceased, great Vince Lombardi, famous player and coach.
Any version, true or not, are both stories of great origin. Sometimes that's all we can hope for. And this chicken from Lombardy is practically everything I could have hoped for and more.
First of all, this dish gives me an excuse to cook with wine. The wine is excellent for relaxing and having fun, but it is even better if used for cooking with a meaty dish. I'm a fanatic of a good recipe that includes wine. I offer no excuse: the wine makes the flavor factor virtually any dish exponentially.
This dish is braised in it. Making it natural to be at the top of my list. It also helps to make it fantastic!
Do you add the bonus of sauteed mushrooms, green onions and a help full of cheese? Sign me up. Register me on all roster!
Not only did I have to immediately prepare this chicken from Lombardy, but I also had to shout from the rooftops for praise. It's so good. Not a single disappointed bite. In fact, every bite left me aching more!
All the more so, that for the first month he was a regular star on our weekly menu. I don't fool you, every single week. Not once has it lost its shine.
Around two months, however, we put it in the box of trusted family recipes and decided that we would wait a little time to enjoy it again. However, it does appear at least once a month. I will be cursed even if it is not one of those meals that every single child can present. I am always happy and have not yet understood that they are secretly encouraging me.
The plump chicken breasts are cut in half, in length and dredged in flour. They are then browned in a hot pan with melted butter and set aside to wait on a plate.
The butter and the golden pieces are whipped together with a mixture of broth and marsala wine to blend the pan. This mixture is left to simmer, thickening slightly. A mixture of cornstarch is mixed to make it really thicken in a generous sauce.
The golden chicken breasts are piled up in a lightly greased 9 × 13 ole baking tray. Slightly overlap the edges, if necessary, so that they all fit. Be careful not to stack them on top of each other. A layer of sauteed mushrooms is evenly distributed over the chicken, then the sauce is poured. Topped with grated mozzarella and parmesan and a sprinkling of thinly sliced green onions, it is already forming to be a devil of a dish.
The Lombardia chicken is then cooked at 450 ° for 15-20 minutes, until the cheese melts, sparkling and starts to turn golden brown at the edges. The dish is removed from the oven, with the chicken served immediately. This appetizer goes perfectly with a side salad and your favorite pasta.
An explosion of flavor in every bite, this Lombard hen is a gourmet dinner made on a limited budget in a fraction of the time you imagine.
The chicken breasts dredged with flour are braised in a buttery marsala wine sauce, seasoned with sauteed mushrooms, Italian cheeses and pungent green onions for an irresistible author dish.
Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes | Servings: 6 | Calories: 372kcal | Author: Meaghan
- 8 ounces pkg of sliced Bella Baby mushrooms
- 2 tablespoons of butter, melted
- 3 large boneless, skinless chicken breasts
- 1/2 cup of flour
- 1/3 cup of butter
- 1/2 cup of chicken broth
- 1/4 cup Marsala wine
- salt and pepper, to taste
- 1/2 tablespoon of cornstarch + 1 tablespoon of water
- 1/2 cup of grated mozzarella
- 1/2 cup of grated Parmesan
- 2-3 green onions, cut into thin slices
- Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken between two strong plastic sheets. Using the flat side of a meat mallet, flatten the breast 1/4 "thick. Repeat for all the chicken pieces.
- Melt the two spoons of butter in a large skillet over medium heat. Add the mushrooms and brown for 3-5 minutes or until tender. Remove the cooked mushrooms in a waiting dish or in a bowl and set them aside.
- Add the flour to a flat plate. Dip each piece of chicken, making sure there is a uniform coat.
- In the same pan where you cooked the mushrooms, melt two tablespoons of remaining butter. Add two pieces of chicken and bring the fire to a medium-high level. Leave the chicken to cook until it is well browned on one side, turn it over and repeat. Transfer the browned breast to a waiting dish.
- Add another spoonful of butter to the pan and brown two more breasts. Repeat the steps until all the chicken is browned and all transferred to the waiting plate.
- Mix the broth and wine in the drippings of the pan, whipping to flake the pan and raise all those delicious golden pieces. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes or until it thickens slightly.
- In a small bowl, whisk together the cornstarch and water to create a suspension. Beat it in the sauce of the pan and let it simmer for another 1-2 minutes until it thickens well. Remove the pan from the heat and set it aside.
- Transfer the chicken breasts to a lightly greased 9×13 baking tray, overlapping them a little if necessary to fit all of them. Evenly distribute the sautéed mushrooms.
- Evenly pour the sauce over the chicken. Then evenly sprinkle the cheeses on top, followed by the sliced green onions.
- Cook the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese melts and lightly browned. Remove the dish from the oven and serve it immediately.
Calories: 372kcal | Carbohydrates: 10g | Protein: 30g | Fat: 21g | Saturated fat: 12g | Cholesterol: 122mg | Sodium: 520mg | Potassium: 479mg | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 3.5 mg | Calcium: 157mg | Iron: 1.1 mg