Chicken Lombardy has become one of my absolute favorite chicken dishes.
With its creamy marsala wine sauce, melty cheeses, garlic, and mushrooms – it delivers on flavor in every single bite.
The first time I made Chicken Lombardy I knew I had found a new recipe for my regular rotation.
It comes together quickly, looks fancy enough to serve guests, and tastes absolutely delicious. Keep reading to find out why you need Chicken Lombardy in your life!
What Kind of Wine Works Best for Chicken Lombardy?
For the marsala wine sauce, I prefer to use a sweeter marsala wine.
The sweetness helps balance out the richness from the cheese and butter.
Dry marsala wine would work too, but I’d recommend adding a bit more chicken broth if using a dry variety.
The sweetness of the wine allows the other flavors to sing.
How Can I Make This a Quick Weeknight Meal?
Part of what I love about Chicken Lombardy is that it comes together so quickly!
From start to finish you’re looking at about 45 minutes total cook time.
To make this even faster, buy pre-sliced mushrooms so you don’t have to chop them yourself.
You could also skip the step of pounding the chicken breasts if you buy thinner cutlets.
What Goes Well with Chicken Lombardy?
This sauce is so flavorful and delicious, all you really need alongside is a vegetable and/or salad.
I like to roast brussels sprouts or broccoli to serve with the chicken.
The richness and creaminess pairs perfectly with something bright and fresh.
Ingredients :
Chicken breasts, boneless and skinless, 4 pieces (evenly pounded)
Butter, 2 tablespoons
Garlic, minced, 2 teaspoons
Fresh mushrooms, diced, 8 ounces
Flour, ⅓ cup
Marsala cooking wine, ¾ cup
Chicken broth, ½ cup
Salt, to taste (approximately ½ teaspoon)
Pepper, to taste (approximately ½ teaspoon)
Mozzarella cheese, shredded, ⅓ cup
Parmesan cheese, shredded, ⅓ cup
Green onion, chopped, 1 stalk
Instructions:
Continued on next page (page 2)
Continued on the next page
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
