Chicken Lombardy is a dish that combines the rich flavors of Marsala wine, tender chicken breasts, and savory mushrooms, all topped with melted mozzarella cheese. Originating from the Lombardy region in Italy, this dish has been adapted into a beloved staple in many American households. Its blend of flavors and textures makes it a perfect choice for both casual dinners and special occasions. This article will guide you through the process of preparing Chicken Lombardy, ensuring a delicious and memorable meal.
Ingredients
To create this delectable Chicken Lombardy, you will need the following ingredients:
- 8 ounces cremini mushrooms, trimmed and sliced
- 2 tablespoons unsalted butter
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/3 cup unsalted butter
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup green onions, sliced
- 2 cups mozzarella cheese, shredded
- 1-2 tablespoons fresh parsley, chopped
Instructions
Prepping the Oven and Dish
- Preheat the Oven: Begin by preheating your oven to 450°F (232°C). This high temperature ensures that the chicken will bake quickly and evenly, achieving a perfectly cooked interior and a golden, bubbly exterior.
- Prepare the Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray. This will prevent the chicken and cheese from sticking to the dish, making for easier serving and cleanup.
Cooking the Mushrooms
- Sauté the Mushrooms: In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add the trimmed and sliced cremini mushrooms. Cook the mushrooms until they are tender and have released their juices, which should take about 3-5 minutes. Once cooked, transfer the mushrooms to a plate and set aside.
Preparing the Chicken
- Slice the Chicken Breasts: Using a very sharp knife, slice each chicken breast in half horizontally to create thinner cutlets. Pat the slices dry with paper towels to remove any excess moisture, which helps achieve a better sear when cooking.
- Dredge the Chicken: Dredge each piece of chicken in all-purpose flour, shaking off any excess. This flour coating will help create a crispy exterior when the chicken is browned.
Browning the Chicken
- Brown the Chicken: In the same skillet used for the mushrooms, melt 1-2 tablespoons of unsalted butter over medium-high heat. Brown the chicken in batches to avoid overcrowding the pan, cooking each piece for 3-4 minutes per side until golden brown. Transfer the browned chicken to the prepared baking dish, arranging it in a single layer. Repeat with the remaining chicken slices.
Combining Ingredients
- Arrange the Mushrooms: Once all the chicken pieces are browned and placed in the baking dish, evenly arrange the cooked mushrooms over the chicken.
Making the Sauce
- Deglaze the Pan: Add 3/4 cup of Marsala wine and 3/4 cup of chicken broth to the skillet. Bring the liquid to a boil, then reduce the heat and let it simmer, uncovered, for about 10 minutes. Stir occasionally, scraping the bottom of the pan to incorporate any browned bits from the chicken and mushrooms. This process, known as deglazing, enhances the flavor of the sauce.
- Season the Sauce: After the sauce has thickened, season it with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Drizzle the sauce evenly over the chicken and mushrooms in the baking dish.
Assembling and Baking
- Add Green Onions and Cheese: Sprinkle 1/4 cup of sliced green onions over the chicken and mushrooms. Then, evenly top the dish with 2 cups of shredded mozzarella cheese. The cheese will melt beautifully in the oven, creating a rich, gooey topping.
- Bake the Dish: Place the baking dish in the preheated oven and bake, uncovered, for 12-14 minutes. The chicken should be cooked through, and the cheese should be melted and golden brown.
Serving
- Finish and Serve: Once the chicken is cooked and the cheese is melted, remove the baking dish from the oven. Sprinkle 1-2 tablespoons of freshly chopped parsley over the top for a burst of color and freshness. Serve the Chicken Lombardy hot, paired with your favorite side dishes like pasta, rice, or a simple green salad.
Tips and Tricks
Watch the Heat
- Crispy Coating: To achieve a nice crisp coating on the chicken, ensure the butter is hot when you add the chicken to the pan. However, be careful not to overheat the butter, as it can burn easily. Adjust the heat as necessary to maintain a steady temperature.
Deglazing the Pan
- Critical Step: Deglazing the pan with Marsala wine and chicken broth is crucial for developing the rich, deep flavors of the sauce. As you add the liquid, scrape and stir vigorously to lift any bits of chicken and mushroom from the bottom of the pan.
Simmering the Sauce
- Perfect Consistency: The thickness of the sauce can vary based on how long it is reduced. If the sauce becomes too thick, add a bit more chicken broth or water to achieve a slightly thinner consistency. Conversely, if the sauce is too thin after 10 minutes, continue to simmer it until it lightly coats a spoon.
Conclusion
Chicken Lombardy is a delightful dish that brings together the robust flavors of Marsala wine, tender chicken, and savory mushrooms, all topped with a generous layer of melted mozzarella cheese. This recipe not only offers a delicious meal but also provides a culinary experience that showcases the beauty of Italian-American cuisine. By following these detailed instructions and tips, you can create a restaurant-quality dish in the comfort of your own kitchen. Whether you’re cooking for a special occasion or simply looking to treat yourself to a gourmet meal, Chicken Lombardy is sure to impress
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Chicken Lombardy: A Delightful Italian-American Classic
- Total Time: 1 hour 45 minutes
Description
Cheesy Hamburger Potato Casserole is a hearty and comforting dish perfect for a family dinner. This casserole layers savory ground beef with tender potatoes and a rich, cheesy sauce, making it an ideal one-dish meal that’s sure to please everyone.
Ingredients
8 ounces cremini mushrooms trimmed and sliced
2 tablespoons unsalted butter
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/3 cup unsalted butter
3/4 cup marsala
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup green onions sliced
2 cups mozzarella shredded
1-2 tablespoons fresh parsley chopped
Instructions
Preheat oven to 450°F (232°C). Spray a 9 X 13 baking dish with nonstick cooking spray; set aside.
In a large skillet add 2 tablespoons butter and cook the mushrooms (8 ounces) on medium-high heat until tender, 3-5 minutes. Transfer to a plate and set aside.
Slice each chicken breast in half, horizontally, with a very sharp knife. Pat slices dry with paper towels to remove any moisture. Dredge each piece in flour (1/2 cup), shaking off excess.
Brown chicken in batches, so as not to crowd the pan, in 1-2 tablespoons of remaining butter in the skillet, over medium-high heat for 3-4 minutes per side, until golden. Transfer browned chicken to the prepared baking dish, laying in a single layer. Repeat with the remaining chicken. Arrange cooked mushrooms over chicken.
Add marsala (3/4 cup) and chicken broth (3/4 cup) to the skillet. Bring liquid to a boil; reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes or until the sauce has thickened. Add salt (1/2 teaspoon) and pepper (1/4 teaspoon). Drizzle sauce evenly over the chicken. Sprinkle green onions (1/4 cup) over chicken then top evenly with cheese (2 cups).
Bake uncovered, in preheated oven for 12-14 minutes or until chicken is cooked through. Sprinkle with parsley (1-2 tablespoons) and serve.
Notes
Watch the heat – To get a nice crisp coating on the chicken, you’ll want the butter hot when you put the chicken in the pan. However, butter burns easily, so be careful not to overdo the heat.
Deglazing the pan – Do not skip this step. It’s critical to ensure full flavor in your sauce. The broth and wine lift the bits of chicken and mushroom off the bottom of the pan. Scrape and stir vigorously as you add the liquid.
Simmer the sauce – The thickness of the sauce can vary a great deal based on the reduction in temperature. If you thicken the sauce too much, add a bit more chicken broth or water for a slightly thinner consistency.
If you find the sauce too thin after 10 minutes, just cook it a bit longer. You want it to be lightly coating a spoon when it’s all said and done.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg