This Chicken Lombardy is a easy family dinner with a Fancy Flair! Tender chicken is pan seared then then baked in a rich marsala wine sauce. Loaded with mushrooms and cheese, it's a delicious dish any night of the week!
Preheat oven to 450 and grease a 9x13 baking dish with nonstick cooking spray. Set aside.For large chicken breasts, slice in half lengthwise. Place the chicken between two pieces of plastic wrap and use a meat tenderizer to flatten to 1/4 inch thickness. Season both sides with salt and pepper.
Add 2 tablespoons butter to a skillet and heat over medium heat. Working in batches, (and adding 1 tablespoon butter to each new batch) brown chicken on both sides, about 3 minutes each side.
In the same skillet, add Marsala, chicken broth and season with salt. Heat over medium high and continue to boil until reduced to about half, or 8 minutes.
With remaining mixture in the skillet, add 2 tablespoons reserved flour and remaining butter. Heat over medium heat, whisking constantly until thick and hot. Serve chicken with sauce on the side.