Once it boils, reduce the heat and simmer for 5 minutes or until it thickens slightly.
In a small bowl, whisk together the corn starch and water to make a slurry.
Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened.
Remove the skillet from heat, and set aside.
Transfer the chicken breasts to a lightly greased 9×13 baking dish, overlapping a bit if necessary to fit them all.
Spread the sauteed mushrooms evenly out over top.
Pour the sauce evenly out over top of the chicken and sprinkle the cheeses evenly out over top, followed by the sliced green onions.
Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown.
Serve and enjoy!
What to Serve with Chicken Lombardy
Like chicken marsala, chicken Lombardy pairs amazingly with pasta.
It’s also so good with Creamy Roasted Garlic Mashed Potatoes, a salad, and garlic bread.
Can I make this ahead of time?
Yes!
To do it, prepare the chicken as directed but store the chicken and sauce separately in air tight containers in the fridge until you are ready to bake the dish.
Once you are ready to bake the dish, you will need to reheat the sauce and possibly thin it with a bit more chicken broth.
Then, assemble the casserole dish as directed above.
When ready bake at 450 until warmed through and the cheese melts and turns slightly golden brown.
Storing Leftovers
Store leftovers in air tight container in the fridge for up to 3 days.
Reheat in an oven safe dish in a hot oven until warmed through.
Tips and Tricks
Don’t skip pounding the chicken. This tenderizes it and ensures it will cook properly. Plus it makes sure that you get the best chicken to sauce to cheese ratio in each bite!
You could add a clove of pressed garlic into the pan with the mushrooms for a little extra flavor.
If you serve this with pasta, I recommend using linguine, fettucine, or penne noodles. You want to avoid thinner pasta for this dish.
Chicken Lombardy
Chicken Lombardy features marsala wine and mozzarella cheese on top of a buttery pan seared chicken and mushroom dish. It sounds fancy with its rich combination of wine and cheese, but you’ll soon discover it’s shockingly simple!
3.83 from 831 votes
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Course: Chicken, Dinner, Entree, Main CourseCuisine: American, Italian Prep Time: 15minutes minutesCook Time: 20minutes minutesTotal Time: 35minutes minutes Servings: 6 Calories: 381kcal Author: Meaghan @ 4 Sons R Us
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Ingredients
8 oz pkg sliced baby bella mushrooms
2 tbsp butter, melted
3 large boneless, skinless chicken breasts
1/2 cup flour
1/3 cup butter
1/2 cup chicken broth
1/4 cup Marsala wine
salt & pepper, to taste
1/2 tbsp corn starch + 1 tbsp water
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2-3 green onions, thinly sliced
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Instructions
Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4″ thickness. Repeat for all the pieces of chicken.
Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
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