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Chicken Lombardy

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A rich and flavorful chicken dish with golden cutlets topped with sautéed mushrooms, a Marsala wine sauce, and melted mozzarella and Parmesan cheese — elegant enough for guests yet simple enough for a weeknight meal.

Ingredients

8 oz sliced baby bella mushrooms

2 tablespoons butter, melted

3 large boneless, skinless chicken breasts

1/2 cup flour

1/3 cup butter

1/2 cup chicken broth

1/4 cup Marsala wine

Salt and pepper, to taste

1/2 tablespoon cornstarch + 1 tablespoon water

1/2 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

2–3 green onions, thinly sliced

Instructions

  1. Slice each chicken breast horizontally into two thinner cutlets. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
  2. In a large skillet, melt 1/3 cup butter over medium heat. Add chicken cutlets and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, add 2 tablespoons melted butter and sliced mushrooms. Sauté 4–5 minutes until tender and browned.
  4. Pour in Marsala wine and chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer.
  5. Whisk cornstarch and water together, then stir into the sauce. Simmer 1–2 minutes until slightly thickened.
  6. Return chicken to the pan, spooning sauce and mushrooms over each piece.
  7. Top each cutlet with mozzarella and Parmesan cheeses. Cover the pan and reduce heat to low, letting cheese melt and bubble for 3–4 minutes.
  8. Sprinkle with sliced green onions before serving.

Notes

Use dry Marsala wine for the best savory flavor.

Substitute with dry sherry or chicken broth plus lemon juice if needed.

For extra creaminess, stir in a splash of heavy cream before adding the chicken back.

Bake instead of simmering for a more hands-off approach — 10 minutes at 375°F (190°C).

Serve with pasta, mashed potatoes, or rice to soak up the sauce.

Nutrition

Find it online: https://justsosavory.com/chicken-lombardy/