Chicken Lombardy - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 8 oz. Mushrooms, sliced
• 2 T Butter, melted
• 3 large Chicken breasts, boneless, skinless
• 1/2 cup Flour
• 1/3 cup Butter
• 3/4 cup Chicken broth
• 1/2 cup Marsala wine
• Salt and pepper to taste
• 1/2 T Cornstarch + 1 T water
• 1/2 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, shredded
• 2-3 Green onions, thinly sliced

Directions:

Cut each chicken breast evenly in half, lengthwise.

Melt at least two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.

Add the flour to a flat plate. Dredge each piece of chicken in the flour and add to skillet with heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned chicken to a waiting plate.

Stir the broth and wine into the drippings in the skillet, whisking to de-glaze the pan and scape up all those browned bits. Season with garlic salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.

In a small bowl, whisk together the cornstarch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes, until nicely thickened. Remove the skillet from heat, and set aside.

Transfer the chicken breasts to a lightly greased 9x12 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.

Pour the sauce evenly over top of the chicken. Then sprinkle the cheeses evenly over top, followed by the sliced green onions.

Bake the prepared chicken at 450 degrees until the cheese is melted and slightly golden brown. Remove the dish from the oven and serve immediately.

Notes:

You can substitute cheddar cheese for the mozzarella cheese.