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Chicken Lombardo

Sauteed thin chicken breasts, covered with mushrooms and a Marsala wine sauce. Then smothered in Fontina or gruyere cheese with grated parm and baked.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 1 cup Fresh white or cremini Mushrooms, sliced       
  •  2     tbsp butter
  • 4 boneless, skinless chicken breasts     
  • 1/2 cup all-purpose flour·      
  • 1/3 cup butter
  • 1/2 cup Marsala cooking wine·   
  • 1/3 cup chicken stock   
  • 1/4 tsp salt       
  • 1/4 tsp pepper·    
  • 1/2 cup  Fontina, mozzarella, or gruyere cheese· shredded     
  • 1/2 cup grated Parmesan cheese·   
  • 1/4 cup  green onions-sliced

Equipment

  • 1 skillet
  • 1 cutting board
  • 1 Chef's knife
  • 1 set of measuring spoons and cups
  • 1 Mixing Bowl

Method
 

  1. Saute mushrooms in 2 T. butter and set aside.
  2. Slice each chicken breast into two thinner filets and place between 2 sheets of plastic wrap. Using a mallet, flatten to 1/4 inch thickness..
  3. Dredge each chicken filet in flour and saute each side until golden brown, about 3-4 minutes.
  4. Add the cooked chicken to a 9 x ⅔13-inch baking dish, overlapping edges. Before adding the chicken, line the baking dish with aluminum foil. Reserve the pan drippings in the skillet.
  5. Sprinkle mushrooms over chicken. Then, add the cooking wine and stock to the pan drippings. Bring to a boil and simmer, uncovered for eight minutes. Stir in the salt and pepper.
  6. Pour sauce evenly over the chicken. Combine cheese and green onions, and sprinkle over the chicken. Bake, uncovered, at 375 for 20 minutes.
  7. Serve with sauce drizzled over the top.