Marsala wine and mozzarella cheese got collectively and decided to skip the usual fowl marsala on the menu, rather upping the ante with a buttery pan seared fowl & mushroom dish known as Chicken Lombardy. It sounds fancy, but you’ll quickly notice it’s shockingly simple. It’s the greatest use of equally wine & cheese in one recipe!
I can truthfully say this fowl lombardy isn’t a local dish, and even a household heirloom. Surprising, right? Since it’s Italian sounding?
This is certainly one of these a lot beloved recipes that no one is fairly certain the place it originated. We all appeared to notice the ingredients & the classes on Facebook though. Nothing mistaken with that due to the fact there doesn’t appear to be an unique supply to provide credits score the place credits score is due. Disappointing although for the very similar reason.
Since then though, there’ve been a nice many theories on the place this recipe in actual fact originated from. It’s automatically the best, vintage Italian American point to pop out of my kitchen within the final 5 years. It truly is that good.
I’d heard a tale that it was as quickly as on Olive Garden’s menu, but I haven’t discovered something to again that account up. I mean, they do have a behavior of naming their most important fowl dishes after areas in Italy. Lombardy is a area in Northwest Italy too. So on that front, it’s a nice guess.
Still there’s one other faculty of idea (and fans) that declare it originates from Wisconsin. The dwelling of the late, vast Vince Lombardi- notorious participant and coach.
Whichever version, regardless of even if true or not, they’re equally vast origin stories. Sometimes that’s all we will desire for. And this Chicken Lombardy is simply about everything I could’ve hoped for and more.
First off, this dish provides me an excuse to prepare dinner with wine. Wine is vast for enjoyable & enjoying, but it’s even higher while used to prepare dinner with a meaty dish. I’m a sucker for a nice recipe that contains wine. I supply no apologies either- wine makes almost any dish’s style point exponentially better.
This dish is braised in it. Making it a herbal to be on the higher of my list. It also allows that it tastes amazing!
You upload within the bonus of sauteed mushrooms, inexperienced onions, and a heaping assisting of cheese? Sign me up. Sign me up on all of the rosters!
Not in simple terms did I at this time ought to make this Chicken Lombardy, but I needed to shout it’s praises from the roof tops. It is that good. Not a single chew disappointed. In fact, every one chew left me aching for more!
SO a lot more, that for the primary month- it was a normal star on our weekly menu. I kid you not, every one single week. Not as quickly as did it lose it’s luster either.
Around the NULL month mark though, we tucked it into the trusted household recipe box- and decided we’d wait awhile to take pleasure in it again. It nonetheless makes an appearance a minimum of as quickly as a month though. I’ll be darned too if it isn’t certainly one of these food that each one single son manages to present up for. I’m all of the time pleased, and so they nonetheless haven’t figured out they’re secretly encouraging me.
Plump fowl breasts are sliced in half, size wise, and dredged in flour. They’re then browned in a hot skillet with melted butter, and set apart to wait on a plate.
The butter and browned bits are whisked collectively with a combination of broth & marsala wine to deglaze the pan. This mixture’s left to simmer, thickening slightly. A cornstarch slurry’s stirred in to truly allow it thicken right into a hearty sauce.
The browned fowl breasts are piled right into a evenly greased 9×13″ baking dish. Overlap the rims a bit, if necessary, so all of them fit. Careful to now not in actual fact pile them on higher of 1 another. A layer of sauteed child bella mushrooms is unfold evenly out over higher of the chicken, then the sauce is poured on. Topped with equally shredded mozzarella & Parmesan cheeses, and a sprinkle of thinly sliced inexperienced onions- it’s already shaping as lots as be one heck of a dish.
The Chicken Lombardy is then baked at 450 ranges for 15-20 minutes, simply till the cheese is melted, bubbly, & start to turn golden brown on the edges. The dish is eliminated from the oven, with the fowl being served immediately. This entree pairs perfectly with a area salad, and your favourite pasta.
An explosion of style in every one bite, this Chicken Lombardy is a gourmet dinner made on a finances in a fraction of the time you’d imagine.
Chicken Lombardy
Flour dredged fowl breasts are braised in a buttery marsala wine sauce, topped with sauteed mushrooms, Italian cheeses, and tangy inexperienced onions for a signature dish this is irresistible.
Ingredients:
8 oz pkg sliced child bella mushrooms
2 tbsp butter, melted
3 huge boneless, skinless fowl breasts
1/2 cup flour
1/3 cup butter
1/2 cup fowl broth
1/4 cup Marsala wine
salt & pepper, to taste
1/2 tbsp corn starch + 1 tbsp water
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2-3 inexperienced onions, thinly sliced
US Customary - Metric
Instructions:
Cut every fowl breast evenly in half, lengthwise. One at a time, area a work of fowl in among NULL sheets of heavy obligation plastic wrap. Using the flat facet of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all of the items of chicken.
Melt the NULL tablespoons of butter in a huge skillet over medium heat. Add within the mushrooms and saute for 3-5 minutes, or till tender. Remove the cooked mushrooms to a ready plate or bowl, and set aside.
Add the flour to a flat plate. Dredge every piece of fowl in it, making certain there is an even coat.
In the similar skillet you cooked the mushrooms in, melt NULL tablespoons of the last butter. Add NULL items of chicken, and up the warmth to medium high. Let the fowl prepare dinner till well browned on one side, flip and repeat. Transfer the browned breasts to a ready plate.
Add one other tablespoon of butter to the skillet, and brown one other NULL breasts. Repeat the steps till all of the fowl is browned, and all transferred to the ready plate.
Stir the broth and wine into the drippings within the skillet, whisking to deglaze the pan and rise up all these yummy browned bits. Season with salt & pepper. Bring the combination to a boil, then cut back the warmth and simmer for 5 minutes, or till thickened slightly.
In a small bowl, whisk collectively the corn starch and water to make a slurry. Whisk this into the skillet sauce, and allow it simmer one other 1-2 minutes- till well thickened. Remove the skillet from heat, and set aside.
Transfer the fowl breasts to a frivolously greased 9x13 baking dish, overlapping a little if essential to suit them all. Spread the sauteed mushrooms evenly out over top.
Pour the sauce evenly out over best of the chicken. Then sprinkle the cheeses evenly out over top, adopted via the sliced inexperienced onions.
Bake the ready fowl at 450 stages for 15-20 minutes, or till the cheese is melted and relatively golden brown. Remove the dish from the oven, and serve immediately.
Nutrition
Calories: 372kcal | Carbohydrates: 10g | Protein: 30g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 122mg | Sodium: 520mg | Potassium: 479mg | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 3.5mg | Calcium: 157mg | Iron: 1.1mg