Chicken Lombardy

This chicken will quite possibly be the BEST you’ve ever eaten. First of all, I love cooking chicken with wine. For this specific recipe, we use Marsala wine. And who doesn’t like cheese? This recipe is worth the try and you will not regret it!



  • 8oz sliced fresh mushroom package
  • 2 tablespoons butter, melted
  • 1 lb thin chicken breasts (approx. 4-6 thin chicken breasts)
  • 1/2 cup all-purpose flour
  • 1/3 cup butter
  • 3/4 cup marsala
  • 1/2 cup chicken broth
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup parmesan cheese (I like the shredded kind for this recipe)
  • 2 green onions, chopped


  1. Cook mushrooms in 2 tbsp. butter over medium-high heat for 3 to 5 minutes or until mushrooms are tender. Stir constantly. Remove from heat and set aside.
  2. Flour chicken breasts and cook them in batches if needed. Make sure there’s always some melted butter in the pan. Cook each side for 3-4 minutes or until golden. Place cooked chicken breasts in a lightly greased 13×9 inch pan.
  3. Sprinkle cooked mushrooms over the chicken breasts in the baking pan.
  4. Add wine and broth to the skillet. Bring to a boil and reduce heat. Let it simmer uncovered for 10 minutes. Pour this sauce over the chicken in the baking dish.
  5. Combine cheeses and green onions and sprinkle over the chicken.
  6. Bake uncovered for 12 to 14 minutes at 450 degrees or until the cheese melts.

1 Response so far »

  1. 1

    Jacklyn engesser said,


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