Chicken Lombardy
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In fact, no one really can although there is a rumor this dish was once on Olive Garden’s menu.
That said, I can’t find anything to back up this claim other though they do sometimes name dishes after regions in Italy and Lombardy is, in fact, a region in Italy.
Other rumors claim this recipe is not in fact Italian at all but came from Wisconsin and was named for famed Vince Lombardi.
No one seems to know where it came from, but I can say it’s honestly one of the best Italian American recipes to come out of my kitchen in the past decade.
We’re talking dredged, seared chicken in a rich, luscious wine sauce.
It makes an appearance on our table at least once a month.
What’s the difference between chicken Lombardy and chicken marsala?
Chicken Lombardy and chicken marsala are both very similar.
They both have pan seared chicken and mushrooms in a buttery wine sauce.
But chicken Lombardy invites mozzarella and Parmesan to the party before it bakes, creating a cheesy chicken dish that’s to die for.
Ingredients
To make this you’ll need:
Mushrooms– Baby bella mushroooms. Save yourself some time and buy a pre-sliced package. If you can’t find these, you can sub sliced white button mushrooms.
Butter– Divided
Chicken– Boneless, skinless chicken breasts with the excess fat removed.
Flour– All purpose to dredge the chicken in
Chicken broth– You could use stock if you prefer. You can also use store bought or homemade chicken broth.
Wine– Marsala wine. If you can, buy a bottle of wine that you would drink and skip the cooking Marsala wine. The cooking wine has a lot of added salt, etc. that make it taste not as good as the drinking wine.
Salt and pepper
Cornstarch and water– This combination combine to form what’s called a ‘slurry’ that is used to thicken the sauce.
Cheese– Shredded mozzarella and shredded Parmesan
Green onions– Thinly sliced
How to Make
Making chicken Lombardy is definitely beginner friendly!
To do it, start by cutting each chicken breast evenly in half, lengthwise.
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