Chicken Breasts Lombardi Recipe (Mushroom Marsala Sauce)
Start by lightly flouring and pan-searing chicken breasts for quick color and flavor. Then sauté mushrooms, deglaze with Marsala and chicken broth, and finish everything with mozzarella and Parmesan in the oven until melted. This recipe keeps the ingredients simple and the “how to” steps clear, so the sauce reduces without scorching.
Ingredients
Ingredients
Step-by-Step Method
Sauté the mushrooms
Heat a large skillet over medium heat. Melt 2 tbsp butter, add the mushrooms, and cook 5–7 minutes, stirring, until their liquid cooks off. Transfer to a bowl.
Dredge the chicken
Season the chicken with salt. Place the flour on a plate and lightly coat each piece, shaking off any excess.
Sear for color
In the same skillet, add 1/3 cup butter. Sear the chicken in batches, 2–3 minutes per side, just until lightly browned. Arrange the chicken in a baking dish.
Build the Marsala sauce
Pour Marsala into the hot skillet and scrape up the browned bits. Add chicken broth and simmer 3–5 minutes so the sauce reduces slightly.
Combine with mushrooms
Stir the sautéed mushrooms into the sauce, then spoon the mixture over the chicken.
Add the cheeses
Top the chicken with mozzarella, then sprinkle on Parmesan. Finish with green onion over the top.
Bake to finish
Bake at 200°C / 400°F for 10–15 minutes, until the cheese is melted and lightly golden. Let it rest 5 minutes, then serve.