southernliving.com
Chicken Lombardy
Our Chicken Lombardy recipe is worth adding to your weekly dinner lineup. It's elegant, quick, easy, and will—without a doubt—require second rounds for everyone.
Prep
—
Cook
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Total
45 min
Serves
6
Instructions
- 01
Preheat oven to 450°F. Place each piece of chicken between 2 sheets of wax paper, and pound to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and 1/2 teaspoon of the salt.
- 02
Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Reserve 2 tablespoons of the flour, and set aside.
- 03
Heat 2 tablespoons of the butter in a large nonstick skillet over medium. Cook chicken, in batches, until golden brown, 2 to 3 minutes per side (chicken might not be cooked through). Transfer chicken to a 13- x 9-inch baking dish coated with cooking spray, overlapping chicken if needed. Repeat procedure with remaining butter and chicken, adding 1 tablespoon butter to skillet before cooking each batch. Reserve drippings in skillet.
- 04
Add 2 tablespoons of the butter and mushrooms to drippings in skillet; cook over medium, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle mushroom mixture evenly over chicken.
- 05
Stir Marsala, stock, and remaining 1/2 teaspoon salt to drippings in skillet; bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly reduced, about 8 minutes. Spoon about 1/3 of Marsala mixture (about 1/4 cup) over chicken.
- 06
Combine cheeses in a small bowl, and sprinkle over chicken. Bake in preheated oven until chicken is cooked through and cheese is melted, about 6 minutes.
- 07
Meanwhile, bring remaining Marsala mixture to a simmer over medium. Combine remaining 3 tablespoons butter and reserved 2 tablespoons flour in a small bowl until a paste forms. Add paste to Marsala sauce, and whisk until combined and thickened, about 2 minutes. Sprinkle chicken with parsley, and serve with Marsala sauce.
Variations & swaps
Chicken Lombardy Variations
- To change up chicken Lombardy, consider these variations:
- Cheese: Switch up the Fontina with mozzarella cheese, provolone, or other creamy, melty cheeses.
- Veggies: Incorporate spinach, sundried tomatoes, roasted red peppers, or artichoke hearts for additional flavor and color.
- Aromatics: Add minced garlic, thyme, rosemary, or sage for additional flavor.
- Protein: Substitute the chicken breasts with boneless skinless chicken thighs, turkey breasts, medallions of pork tenderloin, or veal scallopini.
- Wine: Substitute the Marsala wine with a dry sherry, port wine, red wine, or white wine. Use chicken or vegetable broth with a splash of vinegar for a non-alcoholic alternative.
- Cream: Add a splash of cream to the sauce for a decadent finish.
- Heat: Sprinkle in crushed red pepper flakes for a touch of heat.
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