Chicken Lombardy
A cozy, slightly decadent skillet dinner featuring seared chicken breasts topped with sautéed mushrooms, a Marsala wine sauce, and melted mozzarella.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts trimmed
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup mushrooms, sliced cremini or button work well
- 1 cup Marsala wine
- 1 cup mozzarella cheese, shredded low-moisture gives a better melt
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt and pepper. If breasts are uneven, lightly pound them to an even thickness (about ¾ inch).
- Heat a large skillet over medium heat. Add the olive oil and butter until the butter foams.
- Add the chicken breasts and sear without moving until golden, about 5–7 minutes. Flip and sear the other side for 5–7 minutes.
- Transfer the chicken to a plate and tent with foil.
Cooking
- In the same skillet, add the sliced mushrooms. Sauté until the liquid evaporates and the mushrooms brown, about 4–6 minutes.
- Pour in the Marsala wine and bring to a simmer. Let it reduce for 2–3 minutes.
- Return the chicken to the skillet. Spoon some of the mushroom-and-wine sauce over each breast.
- Evenly sprinkle the shredded mozzarella over the chicken.
- Cover the skillet and lower heat to medium-low. Cook for 5–10 minutes more, or until the internal temperature reaches 165°F (74°C) and the cheese is melted.
Serving
- Garnish with chopped parsley and serve.
Notes
Pairs beautifully with creamy mashed potatoes, buttered egg noodles, or a crisp green salad. For storage, refrigerate leftovers in an airtight container for up to 3–4 days, or freeze for up to 2 months.