Chicken Lombardy

I have made this dish a couple of times.  It's much like Chicken Marsala, but with an added element.
By adding cheese, it takes it over the top ~  It's so, so good.  I made it with basmati rice and roasted cauliflower.  My cauliflower was a bit charred, but it was still so good.  I think the best part of this meal, was the compari tomatoes that I picked  up at Costco and let sit on my counter for over a week!  Can you tell how juicey they are?  Here is Boston, our winters are long, especially this one.  So fresh tomatoes are cherished by me.  Next to the Summer bounty of fresh garden tomatoes, are these compari ones from Costco.  Yum ~

Oh, in case you want to try the Chicken Lombardy, here's the recipe.

BTW, I doubled the Marsala wine and chicken broth.  I only added half to the roasting pan as it went into the oven.  Saved the rest to drizzle on top. 

Chicken Lombardy

Recipe adapted from: The Ultimate Southern Living Cookbook


2 cups sliced fresh mushrooms
2 T butter, melted
3-6 boneless, skinless chicken breast halves
1/2 cup flour (season w/salt & pepper)
1/3 cup butter, melted
3/4 cup Marsala
3/4 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 cup (2 oz.) mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 green onions, chopped

Cut each chicken breast in half lengthwise. Place in Ziploc bag and flatten to 1/8 inch thickness using meat mallet.

Cook mushrooms in two Tablespoons butter, in large skillet, until tender. Remove from pan and set aside.

Place flour in shallow dish. Season w/salt & pepper. OR, season each one individually, which I do because I feel they are seasoned better. Dredge chicken pieces in flour. Place 5 or 6 pieces of chicken in 1 to 2 T. butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden. Place chicken in lightly greased 13 x 9 baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet to deglaze. Bring to a boil, reduce heat and simmer uncovered, ten minutes, stirring occasionally. Stir in salt and pepper (taste first before adding salt & pepper.) Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered at 450 degrees for 12 to 14 minutes.