Chicken Breasts Lombardy

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This easy chicken bake is elegant enough for entertaining. Serve over pasta or rice with a side of green beans.

Prep: 20 min. Cook: 60 min.

1 (8-ounce) packages sliced fresh mushrooms

2 tablespoons butter or olive oil

6 skinned and boned chicken breasts

1/2 cup all-purpose flour

1/3 cup butter (I use olive oil)

3/4 cup Marsala (I have found that the recipe is better with actual Marsala versus Marsala cooking wine)

1/2 cup chicken broth (I always use Better Than Bouillon brand)

1/2 tsp. Kosher salt

1/8 tsp. course ground pepper

1/2 cup (2ounces) shredded mozzarella cheese (I use a cup, I'm from Wisconsin)

1/2 cup grated Parmesan cheese (I use a cup)

2 to 3 green onions, chopped

*I double the sauce and put half in with the chicken to bake and reserve half of it to serve over the chicken and rice. I also usually use more mushrooms, but that's just my preference.

1. Cook mushrooms in 2 tbsp. butter or olive oil in nonstick skillet over medium heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

2. Cut each chicken breast in half lengthwise. Place chicken in zip-top freezer bag; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. (freezer bag keeps the chicken in place and prevents contamination as you flatten it with a meat mallet)

3. Dredge chicken pieces in flour. Cook chicken, in batches, in 2 tbsp. of olive oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden.

Place chicken in a lightly greased 13x9 inch baking dish, overlapping edges. (I find it hard to fit all of the chicken in one pan and usually use another smaller baking dish) Repeat procedure with remaining chicken and oil. Reserve pan dripping in skillet. Sprinkle mushrooms evenly over chicken.

4. Add Marsala and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onion; sprinkle over chicken.

5. Bake, uncovered, at 350 for 30 min.

Ready to Serve

I serve the chicken over rice and heat the extra sauce up for guests to put over their chicken and rice. This has to be one of the easiest dishes that people love and think is harder to make than it actually is.

Great recipe to freeze ahead and take out to serve when needed.

SL