Chicken Breast Lombardi Recipe (With Mushroom Marsala Sauce)
We start by flouring the chicken breast and sealing it in the pan. Then we prepare a short sauce with mushrooms, marsala and chicken stock, sprinkle mozzarella and parmesan on it and bake it in the oven until it melts. The ingredients for this recipe are easy to find; In the how-to section, you will also find tips for thickening the sauce without burning it.
Ingredients
1. Ingredients
2. 3/4 cup marsala wine (or cooking marsala)
Step-by-Step Method
Saute mushrooms
Heat a large skillet over medium heat. Melt 2 tablespoons of butter and add the mushrooms. Cook, turning, for 5-7 minutes until the water is released and absorbed, then set aside.
Prepare chicken
Salt the chicken fillets. Place the flour on a large plate, lightly coat the chicken in the flour and shake off the excess.
Seal chicken
Add 1/3 cup of butter to the same pan. Place the chicken in batches and cook for 2-3 minutes on each side, until brown. Arrange the chickens in the baking tray.
Prepare Marsala sauce
Pour the marsala into the pan. Scrape up the tasty bits from the bottom with a wooden spoon. Add chicken broth and boil gently for 3–5 minutes; Let the sauce gather a little.
Combine
Add the sautéed mushrooms to the sauce and mix briefly. Pour the sauce over the chicken.
Cover with cheese
Sprinkle mozzarella first and then parmesan on the chicken. Scatter the spring onion on top.
Finish in the oven
Bake in a preheated 200°C oven for 10–15 minutes, until the cheese melts and lightly browns. Once it comes out, let it rest for 5 minutes and serve.