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chicken breast lombardy~robynne

(12 ratings)
RobynneG avatar
Recipe by
Robynne Glenn
@RobynneG
Lake Arrowhead, CA

I have been making this chicken dish for several years and have shared it with family and friends many times. I found this recipe in my Southern Living Cookbook Classics. Enjoy! Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

(12 ratings)
prep time 30 Min
cook time 30 Min
method Saute

Ingredients For chicken breast lombardy~robynne

  • 1 c
    fresh mushrooms, sliced
  • 2 Tbsp
    butter, melted
  • 8
    chicken breasts, boneless and skinless
  • 1/3 c
    all purpose flour or wondra
  • 1/3 c
    butter, melted and divided
  • 1/2 c
    marsala wine
  • 1/3 c
    chicken broth
  • 1/4 tsp
    salt
  • 1/8 tsp
    pepper
  • 1/2 c
    shredded fontina or mozzarella cheese
  • 1/2 c
    grated parmesan cheese
  • 1/4 c
    green onions, chopped
  • ***note: this recipe does not call for garlic, but i add granulated garlic to my chicken breasts before dredging in flour.

How To Make chicken breast lombardy~robynne

  • 1
    COOK mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
  • 2
    CUT each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin.
  • 3
    DREDGE chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
  • 4
    PLACE chicken in a lightly greased 13 X 9 X 2 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
  • 5
    ADD wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.
  • 6
    COMBINE cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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