Since beef is now the devil’s food I have been trying to cook less red meat and more chicken, fish, salads and even vegetarian, gasp! But, chicken can be very bland and way over served so how to we make it delicious and craveable? That’s right, put a crap ton of cheese on it with a savory rich sauce! This Chicken Lombardy is not in anyway a “healthy” recipe, but it is so good and sometimes we just need a decadent dinner to reward our selves for making it though traffic, carpools, tantrums, homework, teenagers… and this dish avoids the devil’s food, BEEF. We will serve that tomorrow night 🙂
Chicken Lombardy is a classic recipe that has been around forever. It is easy to pull together but looks very fancy. Basically this is using the same technique that I use in a lot of my recipes which is to sear the meat, create a sauce with pan drippings and bake in oven. When I teach my cooking classes I try to pass along TECHNIQUES because all that cooking is, is techniques with different ingredients. And every culture has basically the same techniques and dishes. Lasagna is the same thing (technique-layers of cheese and meat) as Pastitsio in Greek cuisine, Enchiladas is Manicotti in Italian food, Beef Bourguignon in French is Goulash in German. All these dishes are just techniques using different ingredients depending on the culture it comes from.
So the technique for this dish is quite simple. Take an oven safe skillet (please, please put a towel over the handle of the skillet when it comes out of the oven so you do not burn the skin off your hand). Sear the chicken, remove from skillet, make sauce, return chicken to skillet, bake in oven until cooked through. Serve!
One trick for this or any dish that calls for chicken to be cooked in a skillet is to buy the thin cut or have your butcher cut the chicken in half or butterfly. Or you can butterfly it yourself. Place one chicken breast half on a cutting board, flat/smooth side down. Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side.
Now that you know everything there is know about butterflying a chicken breast go forth and make Chicken Lombardy for your family-they will love it!
A delicious Italian meal that does not take long to prepare. Seared chicken in a savory Marsala mushroom sauce topped with gooey cheese.
- 3 boneless skinless chicken breasts
- 1/2 cup butter divided
- 1/2 cup flour
- 8 oz sliced mushrooms
- 3/4 cup Marsala wine
- 1/2 cup chicken stock
- 1 Tablespoon Cornstarch
- 1 Tablespoon water
- 1/2 cup shredded mozzarella
- 1/2 cup Parmesan cheese, grated
- 2 green onions, chopped
Preheat oven to 450 degrees
Sliced chicken breasts in half lengthwise. Sprinkle with salt and pepper.
Place flour in a pie pan or or plate. Dredge seasoned chicken in flour and shake off excess. Set aside on a plate.
Heat a large oven proof skillet over medium-high heat. Add 2 Tablespoons butter. Add mushrooms and cook until they begin to brown. Remove from skillet to a plate. DO NOT CLEAN PAN.
Add 1 Tablespoon of butter to pan. Add chicken breasts and brown on both sides, about 2 minutes a side. You might have to do this in shifts so the pan is not crowded. Once browned, remove to plate with mushrooms.
To the pan add Marsala wine and chicken stock. Bring to a boil.
In a small bowl whisk together corn starch and water and add to pan with wine and stock. It will thicken up quickly. Taste for seasoning.
Add back in chicken and mushrooms to sauce. Top each chicken breast with cheeses and green onions. Bake in oven for 15-17 minutes, until chicken is cooked through and cheese is melted.
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